Dark Chocolate Crinkle Cookies

Here's a fun and simple recipe for a delicious soft & chewy cookie that I have made at home numerous times and doesn't last very long in the cookie jar. These cookies are perfect for the winter season, but are great anytime of the year. You can always jazz up the recipe by adding some cinnamon in the icing sugar or also roll them in colored sprinkles. Enjoy!! 

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Dark Chocolate Crinkle Cookies
Makes: 50 cookies

INGREDIENTS

1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup confectioners’ sugar

METHOD

1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.

4 Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.