Christmas Chocolate Crinkle Cookies

ArtsOrigin.com

Cook time is for each sheet of cookies. You will cook 3 or 4 sheets with these recipes.

Ingredients

1 cup natural unsweetened cocoa powder

1 1/2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon espresso powder (optional)

1/2 teaspoon kosher salt

1 cup powdered sugar

Method

Beat together the cocoa powder, white sugar, and vegetable oil:

In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

Add the eggs, one at a time, and then the vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

Whisk together the flour, baking powder, salt, and espresso powder:

In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.

Beat the dry ingredients into the cocoa-oil mix:

Mix into the chocolate mixture on low speed until just combined. Do not over-beat.

Cover and chill:

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven and prepare the baking sheets:

Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.

Roll the cookies:

Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).

Preheat the oven and prepare the baking sheets:

Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.

Roll the cookies:

Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).

NUTRITION FACTS

(PER SERVING)

82 CALORIES

3g FAT

13g CARBS

1g PROTEIN

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