These are one of my sister’s favorite cookies and now I think they are becoming one of mine. I was craving these all week and finally made them the other day. I only made one batch and saved the rest of the batter to make 2 1/2 more batches today. One of the reasons I love these cookies is because they are so much like brownies, and brownies are hands-down my favorite chocolate treat!
Originally, I was going to use this recipe at Good Thymes and Good Food, but I didn’t have the unsweetened chocolate on hand, so I found a different recipe at AllRecipes that used cocoa powder instead. These are messy to eat, because of the powdered sugar…so make sure you grab a napkin or two!
Chocolate Crinkle Cookies (adapted from AllRecipes)
Makes 3 1/2 dozen
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and place in freezer for 30 minutes or chill in refrigerator for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with nonstick spray. Use small cookie or ice scream scoop to scoop dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.