Chocolate crinkles are one of my favorite recipes for the holidays.  They are like little tiny brownies covered in snow.  Yum!  These are seriously good with a big glass of milk.

They are pretty for an assorted tray and also fill up a tin quite nicely as well.  This recipe makes multiple dozens (mine made about 4 dozen) and they cool quickly.  Another great thing about these is that they use oil and not butter.  When you’re running low on butter, these are a great cookie to make.

The recipe calls for using parchment paper lined trays.  If you don’t have parchment paper you can cook these on an ungreased cookie sheet.  The parchment paper does make them very easy to remove though and I would recommend using it if you have it on hand.

Chocolate Crinkles

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1 cup cocoa powder ( I love Saco but any nice cocoa will do)

2 cups granulated sugar

1/2 cup oil

4 eggs

2 tsp. vanilla

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

powdered sugar

This recipe really goes together just like a brownie recipe.  It can all be done by hand if you don’t want to mess with dirtying up your mixer

Mix the cocoa, granulated sugar and oil until well mixed.  Beat in eggs, one at a time.  Stir in vanilla.  Mix well.

In a separate bowl, combine the flour, baking powder, and salt.  Stir the dry mixture into the wet mixture until the flour mix is well incorporated.

Wrap dough up in plastic wrap and refrigerate for at least 4 hours – can go in overnight.

Roll the dough into balls (about the size of a small walnut – maybe 1″) and roll in powdered sugar.  Place on parchment lined trays, about 2″ apart.

Bake at 350degrees F  for 10-12 minutes.  Cool on the cookie sheet for a few minutes and then allow to cool on a rack.