Ingredients
Scale
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup powdered sugar
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In an electric stand mixer, blend granulated sugar and vegetable oil until well mixed.
- Mix in cocoa powder and blend thoroughly. Beat in eggs and vanilla extract.
- Add the flour mixture to the chocolate mixture. Mix until no dry flour is visible. Cover and freeze for 45 to 60 minutes or refrigerate overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place powdered sugar in a bowl for rolling the dough.
- Remove about 1/4 of the dough. Scoop and shape into 1-inch balls. Roll in powdered sugar and place on prepared baking sheet, spacing 2 inches apart.
- Bake for 10 to 13 minutes until nearly set. Allow cooling on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be frozen for up to three months. Serve with milk or ice cream for a special treat.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chocolate, cookies, dessert, crinkle cookies, baking