Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are a must-make this holiday season! Fudgy, chewy, and easy to make - these are sure to be a family favorite this cookie season.
Servings: 4 dozen cookies
Ingredients
- 4 squares unsweetened chocolate,melted and cooled
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar for coating
Instructions
- Place chocolate in microwave safe bowl. Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted. Set a side to cool.
- In a large bowl, mix together oil, sugar and melted chocolate. Add eggs one at a time, mixing well after each addition. Add vanilla and beat well.
- In a medium bowl, whisk together flour, baking powder and salt. Gradually add dry mixture to wet mixture until well combined.
- Cover bowl with plastic wrap. Place in refrigerator to chill several hours or overnight.
- Remove from refrigerator and set on counter for about 20 minutes to warm up slightly.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mat.
- Place powdered sugar in medium bowl. Roll dough into balls and coat with powdered sugar.
- Bake for 10-12 minutes or until edges are set.
- Remove from oven and let set on baking sheets for 2-3 minutes.
- Transfer to wire cooling rack and cool completely. Store in airtight container for up to 5 days.