Chocolate Crinkle Cookies
If a cookie and a brownie had a baby, it would be these Chocolate Crinkle Cookies! They're so stunning to look at, perfectly sweet, and irresistibly chewy on the inside just like your favourite brownie. She's a 10/10!
Ingredients
- 1 1/2 cups sugar
- 1 cup cocoa powder (I used Dutch processed)
- 1/2 cup oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup icing sugar
Instructions
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In a large bowl, whisk together the sugar, cocoa, oil and vanilla to combine. Add in the eggs, one at a time, mixing well between the addition of each, until combined.
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In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, mixing until well combined. Cover and refrigerate the dough for 4 hours or overnight.
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Preheat the oven to 350F and line 2 baking sheets with parchment paper. Using a small scoop (#50 size or approximately 1 1/2 tablespoons), scoop out balls of the dough and roll them between your hands to make a round ball. Roll each ball of dough in the icing sugar and place the cookies on the prepared baking sheet, about 2" apart. Bake for 10-12 minutes. The cookies will looked cracked with a soft brownie-like interior. Store covered at room temperature or in the fridge for up to 1 week or in the freezer for up to 1 month.