Chocolate Crinkle Cookies

Crinkle cookies are one of those sweets I love to eat, but are never really on my radar. My friend and I were having a baking day and she suggested we make a double batch of these. She had tried them before and they were a huge hit. She was 100% right about that. The batter itself will make you question whether these cookies will ever turn out, but they do. Don't be afraid of the wet/semi runny batter. It all comes together for a delicious crinkle cookie in the end.

Recipe from Gimme Some Oven

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable or canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar, for coating the cookies

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer, combine the oil and sugar. Beat on medium-high speed for 2 minutes, until light and fluffy. Reduce speed to medium-low. Add the eggs, one at a time, and the vanilla mixing until combined. With the speed still at medium-low, gradually mix in the flour mixture until combined. If your dough seems to be too wet at this point, don't worry- that's normal.

Lay out a sheet of plastic wrap. Pour the dough on to the sheet and wrap in plastic wrap (this may get a little messy- when I made a double batch clothes pins were used to securing the plastic wrap). Refrigerate the dough for at least 2 hours and up to 24 hours, until it has completely cooled.

Once you're ready to bake the cookies, preheat your oven to 350F/175C. Line your baking sheet with a silicone mat or parchment paper (or lightly grease a cookie sheet). Pour the powdered sugar into a small bowl.

Take the dough out of the fridge. Break off pieces of dough and roll in to 1-inch balls. Drop each ball of dough in to the sugar bowl and coat thoroughly with powdered sugar. place each sugar coated ball about 2 inches apart from the next. Continue with all the dough. Bake the cookies for 10 minutes. allow to cool on the baking sheet before transferring. Cookies can be kept in an airtight container for 5 days.

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