CHOCOLATE CRINKLE COOKIES

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CHOCOLATE CRINKLE COOKIES

These cookies are realllllly really good. I found that the dough is not of the consistency as described before you put it in the fridge to chill. It’s more like a brownie recipe before you chill it. Once chilled, then you can mold the dough into balls. I wore gloves and sprayed my hand with Pam. I found that to be helpful when rolling the balls; it helped the dough not stick to the gloves. Other than that, the recipe is spot on and the cookies are seriously delicious. I only wish I could attach a picture of the cookies I made!

INGREDIENTS

• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, for coating the cookies
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup mild-flavored oil (such as vegetable oil, coconut oil, olive oil, etc.)
• 1 teaspoon baking powder
• 1/4 teaspoon salt

INSTRUCTIONS

1. Frist, In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.
2. Then In the bowl of a stand mixer, add the granulated sugar and oil. 
3. Next, Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.  Add in the eggs and vanilla, beating on medium-low speed until combined.  Then gradually fold in the flour mixture, and beat on medium-low speed until combined.
4. Then Form the dough into a large ball, and place it on a large sheet of plastic wrap.  
5. Next, Wrap the plastic around it so that it is sealed tightly.  Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.
6. Next, Once you’re ready to bake the cookies, preheat the oven to 350°F.  Line a large cookie sheet with parchment paper.  Fill a small bowl with the powdered sugar.
7. Then Remove and unwrap the dough.  Then form the dough into 1-inch round balls.  Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them least 2 inches apart on the prepared baking sheet.
8. Next, Bake for 10 minutes.  Then remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies to a wire rack, and let them cool until they reach room temperature.
9. THen Serve immediately, or store in a sealed container for up to 5 days, or freeze for up to 3 months.
10. Enjoy It !

Recipes adapted from :cookstr.com