I’m ready for some holiday baking! I’ve stocked up on butter, sugar, flour and tons of vanilla. So without further ado, here’s my first treat of the season…
Chewy Chocolate Crinkle Cookies. Say that 10 times fast. And then forget about it and eat 12 dozen of these cookies. They are just that freaking good. These cookies are just slightly crisp around the outer shell and then they are ooey and gooey, melt in your mouth, and moist cookies when you bite into them. For sure these are my new favorite Christmas cookie! Best part (or could be the worst part depending on how you look at it) is that they are almost too easy to pop in your mouth and enjoy! So keep the Chewy Chocolate Crinkle Cookies coming all season long!
I’ll be baking up goodies for the holiday to share with my friends and family all up and down the west coast as we do a little bit of traveling – and I can’t wait to introduce them to these sweet treats!
A gooey, chewy chocolate christmas cookie
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs, at room temp
- 3 tsp vanilla extract
- 2 cups AP flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup powdered sugar (for dusting)
- In a stand mixer, combine the cocoa powder, white sugar and vegetable oil. Mix for a few minutes. Add the eggs and vanilla extract and give it another mix. Add the flour, baking powder and salt and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough, I used about 1 tbsp of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets.
- Bake for 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.