Chocolate Crinkle Cookies

Another Holiday cookie recipe coming right away which is simple and easy to make. They are soft, airy and taste similar to fudgy brownie with a crinkle crust.

INGREDIENTS:

• All-purpose flour - 1 cup

• Cocoa powder (unsweetened) - ½ cup,

• Baking powder - 1 teaspoon

• Salt - pinch

• Vegetable oil - ¼ cup

• Granulated sugar - ½ cup

• Brown sugar (packed) - ¼ cup

• Pure vanilla extract - 1 teaspoon

• Eggs - 2 large

• Confectioners' sugar (for the coating) - ¼ cup

Step by Step Instructions:

In a small bowl, sift and whisk together flour, cocoa powder, baking powder, and salt. Set aside

In a medium bowl, using a hand mixer beat together oil and sugars on medium-low speed until combined.

Add eggs and vanilla extract, one at a time, and beat until combined.

Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides.

Note that the dough is will be very sticky.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.

Line a baking pan with a silicone mat or parchment paper. Remove cookie dough from the refrigerator. Take confectioners' sugar into a shallow plate. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on the lined baking sheet. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.

Preheat oven to 350F. Bake for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter.

Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.