Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies

1½ cups sugar
1/2 cup canola or sunflower oil
4 oz. unsweetened chocolate, melted & cooled
2 tsp. vanilla extract
3 eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Powdered sugar, sifted


Using an electric mixer set at medium speed, combine the sugar, oil, melted chocolate, and vanilla. Beat in eggs until well combined, scraping down the sides of the bowl with a spatula as needed. In a separate bowl, sift together the flour, baking powder, and salt. Slowly add in the flour mixture, using the lowest speed setting. Mix until the flour is fully incorporated. Transfer cookie dough to a lidded container. Refrigerate for one to two hours.

Preheat oven to 375°F. Remove dough from refrigerator and shape into one-inch balls. Roll each ball in powdered sugar. Place balls about one inch apart on cookie sheets lined with parchment or a silicone baking mat. Bake for 10-12 minutes. Cool cookies completely, then transfer to a lidded container.