When my daughter first showed me this recipe, I wasn’t very excited.
When I heard the word “crinkle” – I instantly thought of crunchy and I am a soft cookie person.
I was very pleasantly surprised when these came out of the oven! They were soft and chewy inside with a slightly crisp but velvety sweet outside.
My oldest son called them “storm troopers” Since they reminded him of the black and white armor worn by the storm troopers from Star Wars.
But I think they look more like zebras.
I guess you could call that a generation gap!
Chocolate Crinkle Cookies
2 cups granulated sugar
3/4 cup vegetable oil
1 cup cocoa
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Combine granulated sugar and oil in large bowl; add cocoa and mix well. Beat in eggs and vanilla.
In a separate bowl combine the flour, baking powder and salt. Slowly add the flour mixture to the cocoa mixture, beating well.
Cover with plastic wrap and refrigerate until dough is firm enough to handle, at least 6 hours. (We went overnight.)
Heat oven to 350 degrees. Shape dough into 1-inch balls and roll in powdered sugar to coat. Place about 2 inches apart on greased cookie sheets.
Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly before removing from cookie sheets to wire racks. Cool completely. Makes about 6 dozen cookies.
These are absolutely amazing when warm from the oven, but will still taste great for awhile in a tight container on the counter. I haven’t tried freezing them (they didn’t last that long here!), so I don’t know what the powdered sugar will do in the freezer.