These crinkle cookies are fab. They are chocolatey, and brownie like and don’t require a huge amount of ingredients. They also look great too.
Recipe taken from Gimme some Oven.
- 1 cup all-purpose flour or white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar or cane sugar
- 1/4 cup vegetable (or canola) oil
- 2 large eggs
- 1 teaspoon vanilla extract ( will try omitting/ reducing by half as the vanilla i’m using at the moment leaves a wierd aftertaste)
- 1 cup semisweet chocolate chips)
- 1 cup powdered sugar, for coating the cookies
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Add in the eggs one at a time, beating on medium-low speed until combined. Add in vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined. (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)
Form the dough into a large ball, and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Scoop the sugar into a small bowl.
Remove and unwrap the dough. Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet. Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool until they reach room temperature.
Serve immediately, or store in a sealed container for up to 5 days. These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.