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This simple and delicious recipe comes together quickly. Combine the ingredients the night before and bake the cookies just before you are ready to serve them.

KEEP SCREEN ON

Yield: Makes 12 cookies

Ingredients
Ingredients
1 cup (125 grams) all-purpose flour

¾ cup (64 grams) unsweetened Dutch cocoa powder

1 teaspoon (5 grams) baking powder

¼ teaspoon (1 gram) salt

2 large eggs (100 grams)

1 cup (200 grams) granulated sugar

¼ cup (56 milliliters) canola oil

1 teaspoon (4 milliliters) vanilla extract

¼ cup (30 grams) confectioners’ sugar

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Preparation Method

  1. Preheat the oven to 350°F (180°C) with a rack set in the middle position. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, stir together flour, cocoa powder, baking powder, and salt until blended.
  3. In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat eggs, granulated sugar, oil, and vanilla extract on medium (5–6) speed until blended, about 2 minutes.
  4. Reduce the mixer speed to medium-low (3–4) and slowly add the flour mixture. Increase the mixer speed to medium (5–6). Scraping the bowl as needed, beat until well blended. Wrap the dough in plastic wrap and refrigerate until firm or overnight.
  5. Using a full tablespoon, scoop the dough and roll into balls. Roll the dough balls liberally in confectioners’ sugar.
  6. Arrange the dough balls about 1½ inches (4 centimeters) apart on the prepared baking sheet. Bake until the cookies have crinkled and spread out slightly, 10–12 minutes.

Pro Tip:
Control how much the cookies crinkle by altering the amount of confectioners’ sugar used: the more confectioners’ sugar on the cookie, the more it will crinkle.


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