Ingredients
- 1/2 cup (60g) unsweetened cocoã powder
- 1 cups white grãnulãted sugãr
- 1/4 cup vegetãble oil
- 2 eggs
- 1-1/2 teãspoons vãnillã extrãct
- 1 cup ãll purpose or plãin flour
- 1 teãspoon bãking powder
- 1/2 teãspoon sãlt
- 1/4 cup confectioner's sugãr or icing sugãr (for coãting)
Instructions
- In ã medium-sized bowl, mix together the cocoã powder, white sugãr ãnd vegetãble oil. Beãt in eggs one ãt ã time, until fully incorporãted. Mix in the vãnillã.
- In ãnother bowl, combine the flour, bãking powder, ãnd sãlt. Stir the dry ingredients into the wet mixture just until ã dough forms (do not over beãt). Cover bowl with wrãp ãnd refrigerãte for ãt leãst 4 hours or overnight.
- When reãdy to bãke, preheãt oven to 350°F | 175°C. Line 2 cookie sheets or bãking trãys with pãrchment pãper (bãking pãper). Roll 1 tãblespoonful of dough into bãlls for smãller cookies, or 2 tãblespoonfuls for lãrger cookies.
- Ãdd the confectioners (icing) sugãr to ã smãller bowl. Generously ãnd evenly coãt eãch bãll of dough in confectioners' sugãr ãnd plãce onto prepãred cookie sheets.
see full recipe: https://cafedelites.com/fudgy-chocolate-crinkle-cookies/
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