CHEFMAN Chocolate Crinkle Cookies Instructions

Chocolate Crinkle Cookies

Active Time: 15 minutes
Total Time: 2 hours, 25 minutes
Servings: 10 cookies

Ingredients:

• ½ cup all-purpose flour, plus more as needed
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp kosher salt
• ⅓ cup granulated sugar
• 2 Tbsp vegetable oil
• 1 large egg
• ¼ tsp vanilla extract
• ½ cup powdered sugar

Special Equipment:

• Stand mixer or electric mixer
• Parchment paper

Bake the cookies:

1. In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt.
2. In the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl using an electric mixer, beat the sugar and oil on medium speed until well combined, about 3 minutes. Add the egg and vanilla and beat on medium until completely incorporated. With the mixer running, add the flour mixture a little at a time; continue beating until a ball of dough forms.
3. Scrape the dough onto a lightly floured surface, form it into a ball, wrap it in plastic wrap, and refrigerate for 2 hours.
4. Line a baking pan or wire rack with parchment paper. Place the powdered sugar on a small plate.
5. Using your hands, roll the dough into ten 1-inch balls. Roll each ball in the powdered sugar and place it on the prepared pan or rack with room between them.
6. Bake at 350˚F until the bottoms are firm, about 10 minutes. (The top may still look underbaked.)
7. Let the cookies cool on the pan or rack for 3 minutes, then serve warm, or let them cool completely and store airtight for up to 2 days.

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