INGREDIENTS​

WET

• ½ CUP (2/2 0Z/60G) unsweetened cocoa powder

• ¾ CUP (5.25OZ/155G) granulated sugar

• ¼ CUP (60ml) vegetable oil (sunflower, canola, safflower etc.)

• 2 large eggs

• 2 TEASPOONS vanilla extract

WET

• 1 CUP (3.5OZ/130g) all purpose flour or wheat flour

• 1 TEASPOON baking powder

• ½ TEASPOON salt

• ¼ CUP confectioner's sugar (aka powdered sugar or icing sugar)

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STEPS

PREP: 

1. MIX THE WET INGREDIENTS IN A BIG BOWL WELL. I SUGGEST MIXING THE FIRST EGG WELL BEFORE CRACKING THE OTHER ONE.

2. IN ANOTHER BOWL, COMBINE THE DRY INGREDIENTS. POUR ⅓ OF THE DRY INGREDIENTS IN THE WET INGREDIENT BOWL AND MIX UNTIL ALMOST ALL COMBINED. THEN ADD IN ANOTHER ⅓. CONTINUE UNTIL IT IS IN THE FORM OF A DOUGH. DO NOT OVER MIX.

3. COVER THE BOWL WITH A LID OR PLASTIC WRAP AND LET IT SIT IN THE REFRIGERATOR FOR AT LEAST 2 HOURS OR OVERNIGHT TO CHILL.

BAKE:

1. PREHEAT YOUR OVEN TO 1975°C/350°F 

2. POUR THE POWDERED SUGAR INTO A SMALL BOWL.

3. SEPARATE AND THE DOUGH INTO SMALL 1-TABLESPOON DOUGH BALLS. ROLL AND COAT THE DOUGH BALLS GENEROUSLY IN THE POWDERED SUGAR. 

4. BAKE ON A LINED BAKING SHEET FOR ABOUT 10 MINUTES.

5. LET THESE COOL FOR A BIT BUT HONESTLY, THEY TASTE BETTER WHEN WARM!

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inspired by: Karina on Cafe Delites https://cafedelites.com/fudgy-chocolate-crinkle-cookies/

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