Chocolate Crinkle Cookies
Serious fudgey/chocolatey/cookie deliciousness
Ingredients
- 1/2 c. vegetable oil (I use avocado oil since it's better for you and tastes the same)
- 4 (1-oz.) squares unsweetened chocolate, melted in microwave (see note below if you need a substitute)
- 2 c. sugar
- 4 eggs
- 2 tsp. vanilla
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. powdered sugar
Instructions
- Mix oil and sugar together
- Break/cut apart chocolate into smaller pieces to melt more quickly. Melt in microwave 30 seconds at a time until creamy. Add to sugar/oil mixture
- Blend in one egg at a time, mixing well
- Add vanilla
- Add flour, baking powder and salt all together
- Chill in refrigerator for at least 30 minutes. A couple hours is ideal. (The dough will be more "wet" than you think, so this step is important to help the dough "set up" better.)
- Use a cookie scoop to scoop dough into small balls and roll in powdered sugar until completely covered and white.
- Place on greased cookie sheet at 365 degrees for 8-10 minutes.
- The cookies will still look a tad bit doughy. This is what you want. You don't want to overbake these puppies.
- Let the cookies rest on the cookie sheet for a few minutes before devouring.
Notes
These cookies can freeze well, or sometimes we freeze the dough balls ready to be rolled in powdered sugar for fresh cookies.
Also, if you don't have baking chocolate on hand (which I often don't), you can substitute 3 Tbs. cocoa powder + 1 Tbs. oil for each ounce of unsweetened baking chocolate. Works like a charm.