Black Cocoa Crinkle Cookies
Deliciously chewy cookies with a striking black hue and rich chocolate flavor, perfect for chocolate lovers!
Equipment
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Whisk
Ingredients
- 270 g all-purpose flour about 2 1/4 cups
- 2 teaspoons baking powder
- 1 teaspoon salt
- 300 g granulated sugar about 1 1/2 cups
- 160 g vegetable oil about 2/3 cup
- 80 g black cocoa powder about 1 cup
- 4 large eggs
- 2 teaspoons vanilla extract
- 120 g confectioners' sugar for rolling
Instructions
- In a small bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, mix granulated sugar, vegetable oil, and black cocoa powder until well combined.
- Add eggs one at a time, whisking well after each addition. Then stir in vanilla extract until smooth.
- Gently fold the dry mixture into the wet mixture until just combined. The dough will be sticky.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight if possible.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop, portion out the dough and roll into balls. Coat each ball generously in confectioners' sugar.
- Place the rolled cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-12 minutes. They should be puffy and slightly underbaked in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to a week.