Chocolate Crinkle Cookies

Instructions

In a stand mixer bowl, combine 3/4 cup vegetable oil, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Blend on medium speed for 1 minute until smooth.

Add 3 large eggs and 1 teaspoon vanilla extract, and mix for about 30 seconds until fully incorporated. Add 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon salt. Mix on medium speed for 12 minutes, scraping the sides and bottom of the bowl to ensure the mixture is smooth.

Mix in 2 cups all-purpose flour on low speed until just combined. Avoid overmixing. Fold in 1 cup mini chocolate chips using a spatula.

Freeze the dough for at least 30 minutes, or up to overnight. If freezing longer than 30 minutes, ensure the dough is well covered with plastic wrap.

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or spray with nonstick spray.

Scoop the chilled dough into 1215 portions and roll each into a ball. Place 1/2 cup powdered sugar into a small bowl. Roll each ball thoroughly in the powdered sugar to coat. Arrange on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 1213 minutes, until the cookies have puffed up and the tops are crackled. The edges should be set, but the centers will still look slightly soft.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.

Dessert