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READ ALL INSTRUCTIONS BEFORE PROCEEDING (trust me:-)
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Beat together oil, cocoa and sugar until creamy smooth.
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Add eggs, one-at-a-time. Mix well after each addition.
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Add vanilla extract and mix well.
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In a medium bowl, sift flour baking powder, salt, cayenne pepper & cinnamon - whisk to blend.
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With the mixer off, add dry ingredients to the sugar mixture all at once then turn the mixer to low.
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Slowly incorporate flour mixture until no dry ingredients can be seen and the mixture is smooth, approximately 1 minute.
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Pour dough into an airtight container that has been sprayed with cooking spray.
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Refrigerate at least 4 hours or overnight. **See notes.
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When ready to bake Chocolate Crinkles, preheat oven to 350F.
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Cover 3 cookie sheets with parchment paper and set them aside.
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Take the refrigerated dough out of the fridge right before baking.
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Place powdered sugar in a small bowl or container and set it next to the dough.
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Spray both sides of a teaspoon with cooking spray.
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Wash, dry and spray hands with cooking spray even if using gloves (you will roll the sticky dough).
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Dip a teaspoon (or a tad more) of dough out of the container with the sprayed spoon and roll the dough in your hands to make a ball.
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Roll the dough ball in the powdered sugar until it is completely covered.
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Place the ball on the parchment-lined cookie sheet. Repeat the process, leaving 3" between balls, until the tray is full of cookies.
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Bake at 350F 11-12 minutes (***see notes) just until the baked ball settles a little around the edges. (Test the cookies by trying to gently jiggle it - it should be somewhat firm around the edges.)
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Do NOT over-bake. The outer cookie should be slightly firm and the inside should be soft to have the perfect cookie.
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Enjoy!
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****See notes about freezing cookies.