Chocolate Crinkles


  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup icing sugar


  1. Combine sugar, cocoa and oil in a large bowl; beat with an electric stand mixer until combined and appearance resembles wet sand. Beat in eggs, one at a time. Beat in vanilla.
  2. Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.
  3. Cover and refrigerate cookie dough for at least 4 hours or overnight.
  4. When ready to bake, spray cookie sheet with cooking spray or line with parchment paper or silicone baking mat.
  5. Scoop a heaped teaspoons of cookie dough and roll into balls. Place in icing sugar and roll to coat completely.
  6. Place 10 to 12 balls on prepared cookie sheet about 5 cm apart.
  7. Bake in preheated 180°C/350°F oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes.
  8. Cool on wire rack. Repeat with remaining cookie dough.
  9. Recipe Credit: Egg Farmers of Canada