1 cup (90 grams) semisweet chocolate chips or chunks
½ cup (60 grams) powdered sugar (for coating)
Instructions
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
In the bowl of a stand mixer, add the oil and brown sugar. Beat for 2 minutes.
Add in the eggs, one at a time, beating until combined.
Add in vanilla until combined.
Then gradually fold in the flour mixture. Beat on medium-low speed until combined.
Finally fold in the chocolate chips or chunks.
Form the dough into a ball, place it in a bowl and cover with plastic wrap. Refrigerate for at least 2 hours.
When you're ready to bake the cookies, preheat the oven to 350°F (175 °C).
Line a large cookie sheet with parchment paper. Scoop the powdered sugar into a small bowl.
Roll the dough into 1-inch (2.5 cm) balls, dip each ball in the powdered sugar until it is completely covered on all sides and then place the dough balls at least 2 inches apart on the prepared baking sheet.
Bake for 12 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool completely.
Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2015/12/22/chocolate-crinkle-cookies/