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Chocolate crinkle cookies
Prep Time
20 mins
Cook Time
13 mins
 
Ingredients
  • 1 cup 200gms granulated sugar
  • 1/4 + 1/8 cup 45mlvegetable oil
  • 1/4 + 1/8 cup 40gms cocoa powder (I used Hershey's special dark)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup 150gms all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • powdered sugar for dusting
Instructions
  1. Whisk or stir together flour + baking powder + salt and keep aside.
  2. Combine sugar and oil in another bowl. Add cocoa powder and beat until well blended. Beat in eggs and vanilla extract. Add the flour gradually to the mixture, beating well.
  3. Cover and refrigerate until dough is firm to handle, at least 6 hours. I kept it overnight. Alternately if you are in a hurry cover and pop in the freezer for 20-30 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  5. Shape dough into an inch ball, roll in powdered sugar and place on the baking sheet lined with non-stick paper about 2 inches apart. Bake for 11-13 minutes.
Recipe Notes

If you are keeping the dough in the freezer make sure the dough doesn't get too hard. Just in case it does, leave it outside for some time.