Chocolate Crinkle Cookies

Recipe by: Catherine Pla

Makes about 24 large cookies or 48 small cookies

Chocolate Crinkle Cookies

When you need a chocolate fix, these are ready in minutes and are very satisfying.

• 2 c all-purpose flour

• 1 1⁄2 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t kosher salt

• 1⁄2 c avocado oil, or other neutral vegetable oil

• 1 1⁄2 c granulated sugar

• 1 c good quality unsweetened cocoa powder, I like Valrhona

• 4 eggs

• 11⁄2 t vanilla extract

• 1 c confectioners’ sugar

Preheat the oven to 350 degrees. Line 2 sheet pans with parchment.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to blend the set aside.

In a large bowl, whisk together the oil, granulated sugar, and cocoa powder until well blended. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix in.

Stir the dry mixture into the egg mixture using a spatula. Batter will be thick. Cover and chill at least 2 hours o overnight.

Place confectioners’ sugar in a bowl. Use a 1-teaspoon measure to scoop mounds of dough (about 13 g if you’re using a scale. If you prefer larger cookies, make them about 2 teaspoons of dough or 22 g). Roll them into balls in your hands and then place them in the bowl with the confectioners’ sugar. Toss to coat dough balls completely, then place on the prepared sheet pans, about 11⁄2 inches apart. Flatten each dough ball just slightly with your hand.

Bake, rotating the pans from front to back and top to bottom halfway through, until the edges are set, there are cracks on top, and the middle is slightly underbaked, 9-13 minutes, depending on the size of the dough ball. Let cool completely on sheet pans.