Chocolate Crinkles, or according to Uncle Bret "choc-ey crinks". These cookies have been I'm the Crandall family cookbook since as long as I can remember. When I was little, my mom would always mix up the dough for me and my brother Mitch and we would eat it by the spoonful. Probably not the most nutritious after school snack, but definitely a delicious one!
These gooey chocolate cookies are so soft and the powdered sugar coating really adds that extra sweetness. You start off making these cookies by combining sugar, cocoa, oil, butter, and vanilla. Once that's mixed then add the eggs one at a time. Then add your dry ingredients and mix until the dough really comes together.
This is a very moist, sticky dough. And depending on the altitude and amount of moisture in the air the amount of flour will differ. My mom would always do a test cookie then add more depending on it's results.
After the dough is completed, roll into balls (or use a cookie scoop) and drop it into a bowl of powdered sugar. Roll the dough around until it is completely coated. Place on a cookie sheet and bake at 350 for 8-12 minutes depending on the size!
Chocolate Crinkle Cookies
2 cups white sugar
1/2 cup cocoa powder
1 1/2 tablespoons butter
1/2 cup oil
1 teaspoon vanilla
2-3 cups flour
2 teaspoons baking powder
1 teaspoon salt
Blend the first five ingredients until comes together. Then add in eggs one at a time, beating well after each addition. Add the flour, powder, and salt. Roll into balls and coat with powdered sugar. Bake at 350 degrees for 8-12 minutes