Fudgy Crinkle Cookies (Print Version)

# Ingredients:

01 - 1/2 teaspoon coarse salt.
02 - 2 teaspoons baking powder.
03 - 1 cup powdered sugar.
04 - 2 large cups of all-purpose flour.
05 - 4 eggs, large.
06 - 1 teaspoon of espresso powder, optional.
07 - 1 cup unsweetened cocoa powder, natural.
08 - 1/2 cup plain vegetable oil.
09 - 1 1/2 cups white sugar, granulated.
10 - 2 teaspoons vanilla extract.

# Instructions:

01 - Stir together cocoa powder, oil, and sugar until you get a glossy dough with a dark look.
02 - Crack in one egg at a time—beat for half a minute each. Toss in vanilla and mix well till smooth.
03 - Stir together flour, salt, baking powder, and espresso powder. Gently mix this into the cocoa blend, stopping when just combined.
04 - Wrap the dough tightly in plastic and stick it in the fridge for at least four hours, or even overnight if possible.
05 - Scoop out dough into small 1-inch balls. Cover each one completely in powdered sugar. Place on a baking sheet lined with parchment.
06 - Heat oven to 350°F and bake for 10 to 13 minutes. Allow to cool for a bit on the baking sheets, then move over to a rack to cool fully.

# Notes:

01 - You can play around with powdered sugar amounts.
02 - Can yield multiple batches, depending on size.
03 - Before refrigeration, dough will stick a lot to your hands.

Back