Simple And Chewy Chocolate Crinkle Cookies

These chocolate crinkle cookies naturally have no dairy in them, and instead use oil. These cookies are soft, chewy, and incredibly simple to make! They are great for Christmas cookies or a party!

Related: Chock full of chocolate chip cookies

Ingredients

Cocoa– the quantity of cocoa makes it so that these cookies need a lot less flour than most

Sugar– the sweetener for these cookies is just white sugar

Oil– instead of butter, these cookies use oil

Eggs– eggs are a binding agent for these

Vanilla– for the flavor

Flour– a small amount of flour because of the large quantity of cocoa powder

Baking powder- the only rising agent in these cookies

Powdered sugar– for coating the cookies and giving them that crinkle look

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Instructions

Mix all ingredients but powdered sugar together 

Preheat oven to 350 

Roll cookies into balls 

Roll into powdered sugar

Bake 10-12 minutes

Related: Triple Chocolate Chip Cookies

Tips

• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
• Don’t over mix your cookies.
• Use a cookie scoop to make sure all of your cookies are the same size then roll them into balls.
• Try rolling the dough in granulated sugar first and then powdered sugar.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later. 
• You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan half way through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.

Related: Thick & Chewy Cookies

Do you love these crinkle cookies? Let me know in the comments!