Chocolate Crinkle Cookies
1 cup all-purpose flour
1/2 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup chocolate frosting
1/2 cup crushed candy canes
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
In a large mixing bowl, beat together oil with granulated and brown sugars on medium speed until combined. Add vanilla and eggs and beat until combined. Gradually add dry ingredients and beat until just combined, scraping down sides. The dough will be super-sticky.
Cover the bowl with plastic wrap and chill in the refrigerator for at least two hours.
When ready to bake, preheat oven to 350 and line a baking sheet with a piece of parchment.
Remove dough from fridge and scoop out one tablespoon at a time, rolling into balls. Place balls 2 inches apart on the baking sheet.
Bake for about 10 minutes, or until just set. They should be soft to the touch and appear underbaked. Allow to cool in baking sheet for about five minutes, then cool completely on a wire rack.
Yield: approximately 3 dozen.