Chocolate Crinkle Cookies
crackle-topped chocolate cookies rolled in powdered sugar
Ingredients
- 200 g white sugar
- 42 g cocoa, unsweetened
- 54 g vegetable oil
- 100 g egg
- 4 g vanilla extract
- 125 g all purpose flour
- 4.6 g baking powder
- 1.5 g salt
- 60 g confectioners' sugar
Method
- 1. Whisk the sugar, cocoa, and oil together until combined. 2. Beat in the eggs one at a time, then the vanilla. 3. Whisk the flour, baking powder, and salt separately, then stir into the wet until no dry streaks remain. 4. Cover and chill at least 3 h or overnight, until firm enough to roll. 5. Roll into ~1 in balls, then roll each thickly in the confectioners' sugar to coat well. 6. Bake at 350°F / 180°C until puffed and cracked, 10–12 min. They stay soft from the oven and set as they cool.
Source and attribution
Adapted from Natasha's Kitchen