Chocolate Crinkle Cookies
Chocolate cookies with fudge centers and a sugary coating. Loved by kids and grown-up alike.
Servings: 60 cookies
Calories: 133kcal
Ingredients
- 2 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners' sugar
Instructions
- Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.
- Combine flour, baking powder, and salt in another bowl. Gradually stir dry ingredients into the wet ingredients until thoroughly mixed. Cover dough and refrigerator for at least 3 hours. Or overnight. If you chill overnight, remove 15 minutes before baking to let soften.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool.
- Repeat to make remaining batches.Cool completely and enjoy!
Notes
Store in airtight container for up to week.
Uncooked dough can be frozen for up to 3 months,