Chocolate Crinkle Cookies

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.

2. In a separate large mixing bowl, beat together granulated sugar, brown sugar, and vegetable oil until creamy and well blended.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix the dough.

5. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Place the powdered sugar in a shallow bowl. Using a cookie scoop or a spoon, portion out the dough and shape it into 1-inch balls.

8. Roll each ball of dough in the powdered sugar until evenly coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.

9. Bake the cookies for 10-12 minutes, or until the tops are cracked and set. The cookies will still be soft in the center.

10. Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

11. Store the Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage.