½cupunsweetened natural cocoa powderSift if it's lumpy
1teaspoonpure vanilla extract
1cupall purpose flour
½cuppowdered sugarto roll the cookies in before baking
In a large bowl, combine cocoa powder with sugar, eggs, oil, and vanilla. Whisk until well combined.
Add the flour, baking powder, and salt, and whisk again until just combined.
Cover with plastic wrap, and chill in the fridge for at least 2 hours (can do up to 48 hours).
Preheat oven to 350°F/180°C, and line a cookie sheet with parchment paper (I use silicone mats).
Remove cookie dough from the fridge, divide the cookie dough into 1 tablespoon balls for a small cookie (20 grams each) or 2 tablespoons for a large cookie (40 grams each). Roll into balls, then roll in powdered sugar and place on cookie sheet about 2 inches apart.
One sheet at a time, bake in a preheated oven for 12-14 minutes, removing from the oven while the centers of the cookies are just a bit underdone.
Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Chill The Dough. You may be tempted to skip the chilling step, but please don’t. The dough will be super sticky if it’s not cold and nearly impossible to roll into balls. Chilling also makes the cookies thicker because they won’t spread as much. Keep the dough in the fridge in between batches.
Bake Only One Tray at a Time. This crinkle cookie recipe doesn’t work very well if you try to bake two trays at once. They need to be baked in the very center of the oven, so be patient, and bake only one tray at a time. I suggest prepping two or three cookie trays so that you can keep things moving
Storing. These can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.