Jumbo Chocolate Crinkles
 
Prep time
Cook time
Total time
 
Serves: 36
Ingredients
  • 2¼ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups white sugar
  • ½ cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
Instructions
  1. In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In the bowl of your stand mixer, beat together the sugar and vegetable oil, until the mixture resembles wet sand, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, then beat in the vanilla. Gradually mix the flour mixture in, until just moistened. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or as long as overnight - this is necessary, as the dough is very wet and needs a while to thicken and firm up.
  2. When you are ready to bake your cookies, preheat oven to 350 degrees F. Line your baking sheets with parchment paper, or generously flour and/or butter your baking sheets (but I really do recommend parchment paper). Roll the cookies into 2 tablespoon sized balls, using either an ice cream scoop or greased hands, then roll them well in the 1 cup of powdered sugar. Place the cookies about 2 inches apart on baking sheets and do not press down on them.
  3. Bake the cookies for 10-12 minutes, until firm but still a bit cakey looking. Allow them to cool completely before moving, storing, and/or serving. These will keep well in an airtight container for up to 4 days, or they freeze well for up to 3 months.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/12/05/jumbo-chocolate-crinkles/