Chocolate Crinkle Cookies

Submitted by Rich Williams (‘62)
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Ingredients:

  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1/2 cup coconut oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar

Cooking Instructions:

  • Preheat the oven to 350 F.
  • The coconut oil should be liquid, so melt it if it has solidified to room temperature.
    1/2 cup coconut oil
  • Mix the cocoa powder, sugar and coconut oil in a mixer until well combined.
    1 cup unsweetened cocoa powder, 2 cups sugar
  • Add the four eggs one at a time and mix after each.
    4 eggs
  • Add in the vanilla.
    2 teaspoons vanilla
  • Put the flour in a small bowl with the baking powder and salt and stir. Then mix it into the batter until creamy.
    2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt
  • Cover the mixer bowl and chill it for 2-3 hours to make the dough easier to handle.
  • Put the powdered sugar on a dinner plate.
    1/2 cup powdered sugar
  • Form the dough into small, 1 inch balls and roll the balls in the powdered sugar.
  • Place the balls on a cookie sheet and bake for 10-12 minutes.
  • Let cool on the cookie sheets for 2-3 minutes before cooling on wire racks.

Notes

  • You really, really can’t skip chilling the dough.
  • Other oils besides coconut oil will work fine in this recipe. But the subtle coconut flavor enhanced the chocolate flavor of the cookies, so I’d recommend trying it.
  • Be careful not to over bake the cookies, they are supposed to be soft and chewy