Chocolate Crinkle Cookies: A Festive Treat for Any Occasion

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, mix the granulated sugar and vegetable oil until smooth. Beat in the eggs, one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight. This step is essential for easy handling and achieving the perfect crinkle texture.

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the Dough: Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Coat each ball generously in powdered sugar.

Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will puff up and crack beautifully during baking.

Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy with a glass of milk or a cup of hot cocoa.

Don’t Skip Chilling: Chilling the dough ensures the cookies hold their shape and achieve their signature crinkle appearance.
Generous Powdered Sugar Coating: Roll the dough balls thoroughly in powdered sugar to create a dramatic contrast when the cookies bake and crack.
Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Add a Peppermint Twist: Mix in 1/2 teaspoon of peppermint extract for a festive flavor.
Double Chocolate: Fold in mini chocolate chips for extra decadence.
Spicy Kick: Add a pinch of cayenne pepper for a surprising depth of flavor.