Description
Rich and fudgy, these chocolate crinkle cookies forego the traditional powdered sugar for tons of rainbow sprinkles! Plan ahead as the dough needs to be refrigerated for at least 4 hours!
Ingredients
Scale
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup (43 grams) unsweetened cocoa powder
- 3/4 cup (149 grams) granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Assorted rainbow sprinkles, for rolling
Instructions
- In a small bowl, stir together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cocoa powder, sugar, and vegetable oil until well-mixed. Add the eggs, one at a time, mixing to incorporate after each addition. Scrape down the bottom and sides of the bowl. Add the vanilla and mix to combine.
- On low speed, stir in the dry ingredients until just combined. Transfer to a medium mixing bowl, cover and refrigerate for at least 4 hours.
- Preheat the oven to 350°. Line two large baking sheets with parchment paper. Pour the sprinkles into a bowl.
- Scoop the dough into approximately 1-inch balls. Roll the cookie dough through the sprinkles, pressing the sprinkles to coat as much as possible. Transfer the cookie dough to the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the cookies have spread and look set. Remove from the oven and sprinkle the tops with a few extra sprinkles, if desired. Allow to cool completely before removing from the cookie sheet. They will be soft and fudgy, even when cooled and set!
Notes
Inspiration: Chocolate Crinkle Sprinkle Cookies from The Pretty Dish by Jessica Merchant
- Category: Cookies, Chocolate