Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for coating)
Instructions
- Mix the Dough: In a large mixing bowl, combine the sugar, vegetable oil, and cocoa powder. Mix until smooth. Add the eggs one at a time, followed by the vanilla extract, and beat until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. This helps the cookies maintain their crinkled shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll and Coat: Scoop tablespoon-sized portions of dough and roll them into balls. Generously coat each ball in powdered sugar, ensuring the entire surface is covered.
- Bake: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are set and the cookies have a crackled appearance.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Prep Time: 20 minutes (plus chilling time) | Cooking Time: 10-12 minutes | Total Time: ~2 hours 30 minutes
Kcal: 110 kcal per cookie | Servings: Approximately 24 cookies
