Chocolate Crinkle Cookies


36 cookies


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened Dutch processed cocoa powder
  • 1 1/2 cups Florida Crystals® Organic Raw Cane Sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 cup Florida Crystals® Organic Powdered Raw Cane Sugar


In a medium bowl, combine flour, baking powder and salt; set aside. 

In a large bowl, combine cocoa powder, organic sugar, oil and vanilla. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture and mix to combine. Divide dough in half and wrap each half in plastic wrap. Refrigerate 1 to 2 hours.

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.

Form dough into 1 1/2-inch balls; roll in powdered sugar and place 2 inches apart on prepared baking sheets. Bake 12 to 14 minutes. Allow to cool 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.

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