Golden Recipe - Ms. Prenner LaMont’s Chocolate Crinkle Cookies

Ingredients:

1 cup unsweetened cocoa powder

2 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup vegetable oil

4 eggs

2 cups gluten-free or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Optional: 1/4 tsp of coffee (brings out the chocolate flavor)

Instructions:

    In the bowl of a mixer (or in a medium-sized bowl) beat together cocoa, sugar, vanilla and vegetable oil. Beat in eggs, one at a time, until mixture is smooth. In a separate bowl, sift together flour, baking powder and salt. Mix into wet ingredients in 3 batches, mixing until just combined in between each batch. It will look like brownie batter. Cover the dough and chill for at least 4 hours, or overnight. 

     Preheat oven to 350 degrees. Scoop out 1 Tablespoon dough, roll it into a ball between your palms and roll in granulated sugar then powdered sugar. This gets messy! Place on a non-stick sprayed, or parchment paper lined, baking sheet and bake for 8-10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack.