Chocolate crinkles have a crisp chocolate cookie exterior with a fudgy brownie-like center. The crackled powdered sugar look makes them look great too. They are perfect for Christmas, or any day.
powdered sugar and additional granulated sugar for rolling
Instructions
Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In your mixer (or a large mixing bowl) beat butter until smooth. Add oil, sugar and brown sugar and cream until light and fluffy.
Beat in eggs one at a time, then stir in the vanilla.
Add the flour mixture and stir until just combined.
Roll a Tablespoon of dough at a time into a ball. Then roll in granulated sugar and powdered sugar.*
Place cookie dough balls about 2 inches apart on prepared cookie sheets and bake for 12-13 minutes or until crackled.
Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
Store extras in an airtight container at room temperature or freeze for longer storage.
Notes
*If you find the dough hard to work with, you can put it in the refrigerator for a 20 minutes or so to firm it up a bit.Feel free to experiment with the extracts. A mix of almond and vanilla extracts would be great. Or try using orange or peppermint for an even bolder flavor.This recipe is adapted from The Easy Homemade Cookie Cookbook