Chocolate Crinkle Cookies

I made these easy and delicious cookies for my nephew's mission farewell. I got the recipe from my December/January All Recipes magazine :). Super yummy! They do take a few hours to cool in between making the dough and baking, so keep that in mind!

Chocolate Crinkle Cookies:

Ingredients:

1 Cup Unsweetened Cocoa Powder

2 Cups Granulated Sugar

1/2 Cup of Vegetable Oil

4 Large Eggs

2 teaspoons Vanilla Extract

2 Cups of Flour

2 teaspoons of Baking Powder 

1/2 teaspoon salt

3/4 cup powdered sugar

Directions:

1. Mix together cocoa, granulated sugar, and oil in the bowl of your mixer.

2. Add in eggs 1 at a time and then the vanilla. I like to do this while it is mixing.

3. Combine the flour, baking powder, and salt in another bowl and whisk together.

4. Add the flour mixture to the cocoa mixture and mix together.

5. Cover and refrigerate for 4-8 hours. Or overnight.

6. Using a melon baller or a small cookie scooper, scoop out the dough and roll into balls and then cover in powdered sugar. Put on a prepared baking sheet about 1 and 1/2 inches apart. Bake at 350* for about 12 minutes.

8. Let sit on baking sheet for about 2 minutes after taking them out of the oven then transfer them to a cooling rack with a slotted metal spatula for best results. Let cool for about 15 minutes before storing!

Enjoy!

Thanks for reading!