1 cup (120 g) unsweetened
cocoa powder
2 cups (400 g) granulated
sugar
1/2 cup (120 mL)
vegetable oil
4 eggs
2 teaspoons (10 mL)
vanilla extract
1/2 teaspoon (2.5 mL)
salt
2 teaspoons (10 mL)
baking powder
2 cups (240 g)
all-purpose flour
1/2 cup (50 g) powdered
sugar
Instructions:
In the bowl of a stand mixer, beat the cocoa, granulated
sugar and oil on medium speed. Reduce the speed to low and add 1 egg at a time
until combined. Mix in the remaining ingredients in the order listed, for the
exception of the powdered sugar. Cover the bowl with plastic wrap and chill in
the refrigerator for 4 hours.
Preheat the oven to 350 degrees F. Line cookie sheets with
parchment paper. Roll the dough into 1-inch balls and coat with powdered sugar.
Place on the prepared baking sheet at least 2 inches apart.
Bake for 10 minutes. Allow the cookies to rest on the hot
cookie sheet for one minute before transferring to a wire rack to cool
completely.
Credit: http://rasamalaysia.com/chocolate-crinkle-cookies/2/
Credit: http://rasamalaysia.com/chocolate-crinkle-cookies/2/
