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Chocolate Crinkles

A new Christmas cookie favorite. It is crunchy on the outside and surprisingly moist chocolate cake in the middle.
Prep Time4 hrs 15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, Christmas cookies
Servings: 15 people
Cost: 7

Equipment

Ingredients

  • 1 cup cocoa powder
  • 2 cups white sugar
  • ½ cup vegetable oil
  • 4 ea eggs
  • tsp vanilla extract
  • ¼ tsp almond extract
  • 2 cups All Purpose Flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3/4 cup powdered sugar

Instructions

  • In a stand mixer fitted with a paddle, beat cocoa powder, sugar, and vegetable oil
  • Beat in eggs and vanilla and almond extracts
  • In a separate bowl, mix together flour, baking powder and salt.
  • Slow add the dry ingredients to the wet ingredients. Batter will be thick
  • Cover batter with plastic wrap and refrigerate for 4 hours
  • Preheat oven to 350 degrees
  • Place powdered sugar in a bowl
  • Shape batter into 1 inch balls. Roll in powdered sugar
  • Arrange 2 inches apart on ungreased cookie sheet
  • Bake for 10-12 min
  • Remove from oven and let rest on the counter for 5 minutes
  • Cool completely on wired rack

Notes

I used olive oil instead of vegetable oil because it was the only one I had on hand.
I also used unbleached All Purpose flour. I am not sure if this has anything to do with how cakey the cookie came out but it is worth a try.