Cocoa Cookie Chocolate Crinkles

Instructions

1. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set this dry mixture aside for later.

2. In a separate larger mixing bowl, beat together the granulated sugar and vegetable oil using a hand mixer or stand mixer until the mixture becomes slightly creamy.

3. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until all the wet ingredients are fully combined.

4. Slowly incorporate the dry ingredients into the wet mixture, stirring until a thick cookie dough forms. The dough may be slightly sticky, but that's perfectly fine.

5. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours or overnight. Chilling the dough will make it easier to handle and shape into cookies later.

6. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Get your powdered sugar ready in a shallow bowl for coating the cookies.

7. Scoop out small portions of the chilled dough using a spoon or cookie scoop. Roll each portion into a ball, then generously coat it in the powdered sugar. Place the sugar-coated dough balls on the prepared baking sheet, spacing them a few inches apart.

8. Bake the cookies in the preheated oven for about 10-12 minutes, or until they have spread out and the tops display the classic crinkle pattern. The edges should be set but the centers will still be slightly soft.

9. Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.

10. Once completely cooled, store your Cocoa Cookie Chocolate Crinkles in an airtight container at room temperature for up to a week, if they last that long!