Chocolate Crinkle Cookies

Ingredients:

* 1/2cup Vegetable Oil

* 2cups Granulated Sugar

* 4 Eggs at room temperature 

* 2tsp Vanilla Extract 

* 2cups All Purpose Flour 

* 1cup Cocoa Powder 

* 2tsp Baking Powder 

* 1/2tsp Salt 

* 1/4cup - 1/3cup Confectioners Sugar

Directions:

1. Whisk the oil and sugar together either using a hand held mixer or stand mixer. Add in the eggs and vanilla and whisk until combined. Scrape the sides and the bottom of the bowl to ensure all the ingredients fully combine.  

2. Using a separate bowl, combine the flour, baking powder, cocoa powder and salt. Whisk well together with a fork and set aside. 

3. Gradually add in the flour mixture to the oil/egg mixture, stirring slowly as you go. Mix together well to ensure everything is combined.

4. Chill the dough in the refrigerator for 20-30 minutes. This will help in forming balls when ready. 

5. Pre-heat oven to 350degrees. Line 1 or 2 baking trays with parchment paper. Very lightly grease the paper. 

6. Using a cookie scoop or smaller ice cream scoop (or spoon), form the dough into 1-1/2inch balls. 

7. Place the confectioners sugar in a bowl and dip the cookie balls in the confectioners sugar, and then place on parchment paper. 

Note: Cover the ball fully with confectioners sugar.  

8. Bake at 350degrees for 8-10 minutes. The cookies are done when they are lightly crisp on the outside and soft in the middle. Leave them on the baking sheet to cool for 10 minutes and then transfer to wire rack to cool. 

9. These cookies can be stored for up to 5 days in an airtight container.  

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