Chocolate Crinkle Cookies

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup white sugar

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

(optional: 1 cup semisweet chocolate chips)

1 cup powdered sugar, for coating the cookies


In a medium bowl, whish together the flour, cocoa powder, baking powder and salt until combined.

In a large bowl add the oil and white sugar and beat either with a whisk or a hand mixer until light and fluffy. Add in the eggs one at a time, beating after each until well combined.

Gradually fold in the flour mixture and mix by hand until well combined. Mix in chocolate chips if desired.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, until the dough is chilled completely through.


Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Put the powdered sugar into a small bowl to roll the cookies in.

Roll the dough into 1-inch balls and roll each ball in the powdered sugar until it is completely covered all over. Place the balls at least 2 inches apart on the prepared baking sheet. Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes. Transfer cookies to a wire rack, and let them cool completely.

Store in a seal container.