Chocolate crinkle cookies

Humans are resilient. I’m no exception. I decided to give baking yet another try. And what better way to do so than making cookies. Not any cookies. Crinkle cookies. Not any crinkle cookies. Chewy chocolate crinkle cookies!

I’ve been seeing crinkle cookies everywhere lately. They seem to be the holiday cookie of choice this year. There are so many recipes out there for these cookies but the one from What’s Gaby Cooking seemed simple, straight forward and fairly safe for my baking-challenged self.

I’m not sure if the baking stars were perfectly aligned over my kitchen or this recipe is just on point. Whatever it was, it worked and I want you to know that it can happen to you, too!

Here is the link to Gaby’s recipe and I also included one below.

I’m so full of baking hope and positivity I can barely contain myself– I may even bake my way into Christmas!

Tis the baking season!

Chocolate crinkle cookies

Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1/2 cup vegetable oil (I used canola oil)
  • 4 eggs at room temperature
  • 3 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup powder sugar to roll/coat the cookies

Instructions

  1. In a mixing bowl combine the cocoa powder, white sugar and vegetable oil-- you can mix by hand or in a stand mixer. Once combined, add the eggs and vanilla extract and mix until evenly combined.
  2. In another bowl combine the all purpose flour, salt, and baking powder.
  3. Spoon in the flour into the wet mix until fully combined. Whatever you are using (hand or stand mixer) don't over mix it.
  4. Cover the bowl with the cookie dough and refrigerate for at least 5 hours (I left it overnight and baked in the morning.)
  5. Preheat oven to 350 F. Line a baking sheet with parchment paper. Measure out small ball of dough, 1.5 t-2 inches balls. Roll the dough into balls with lightly oiled hands. Roll each ball in powdered sugar before placing onto baking sheets.
  6. Bake for 10-12 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.