Chocolate Crinkle Cookies


1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/3 cup oil

2 large eggs

1 tsp vanilla extract

3/4 cup confectioners sugar

Whisk to combine flour, cocoa, baking powder and salt.

In another bowl, whisk to combine sugar, oil, eggs and vanilla.

Add dry ingredients to the wet and mix until no flour streaks remain.

Chill dough for at least 4 hours and up to overnight.

Use a medium (1.5 tbsp) cookie scoop to portion out dough, then roll into balls.

They should be about 1” in diameter.

Preheat oven to 350.

Line a baking sheet with a silicone mat or parchment paper.

Roll balls in confectioner’s sugar until generously and completely coated, then place 12 on a sheet pan.

Bake for 9 to 10 minutes, until cookies are crinkled and puffed up into a mound shape.

You want to under-bake this cookie, it's ok if it looks a little raw in the cracks, it will continue cooking slightly out of the oven.

Let cool 5 minutes to set, then Enjoy!
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