Chocolate Crinkle Cookies

 From The Magnolia Bakery cook book by Bobbie Lloyd

 

 Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsweetened dark cocoa powder (22 to 24%), sifted (Valrhona or Guittard)

2 cups granulated sugar

1/2 cup vegetable oil (we use a light olive oil) 

4 eggs

2 teaspoons vanilla extract

1 cup powdered sugar, sifted

 

Directions:

In a medium bowl, whisk together the flour, baking powder and salt.

In another medium bowl, whisk together the sifted cocoa powder, granulated sugar, and oil. Whisk in the eggs, one at a time, then add the vanilla. With a rubber spatula, stir the flour mixture into the cocoa mixture.

Cover with plastic wrap and refrigerate for a least 30 minutes and up to 1 hour.

Preheat the oven to 325. Line 3 baking sheets with parchment paper.

Place the sifted powdered sugar in a large bowl.

Using a #40 (1-ounce) cookie scoop, make uniform balls, then roll them in your palms until perfectly round. Drop the dough balls a few at at time, in the powdered sugar and roll around until completely coated.

Evenly space 12 balls about 2 inches apart on a lined baking sheets. Bake one sheet at a time on the center rack for 10-12 minutes. The cookies should crack on top and just start to set. Do not over bake.

If you are doing only one cookie sheet at a time, place the dough back into the refrigerator, until read to use.

Let the baked cookies sit on the baking sheet for 5 to 10 minutes, then transfer them to a cooling rack to cool completely.

Store in a air tight container with parchment paper between layers.