Chocolate Crinkle Cookies (with a twist!)

One more recipe before Christmas. These Chocolate Crinkle Cookies are like a brownie, with just the right amount of sweetness (and a little surprise kick!)

Ingredients

1 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)
pinch of cayenne powder (optional)
1 cup icing sugar, for coating the cookies


In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. For a Mexican twist, add the cinnamon and cayenne powder. Set mixture aside.

In a large bowl beat the sugar and oil until light and fluffy. Add in the eggs and vanilla. Gradually add in the flour mixture and mix until just combined.

Form the dough into a large ball and wrap it in plastic wrap so that it is sealed tightly.  Refrigerate for at least 2 hours.

Preheat the oven to 350°F.  Fill a small bowl with the powdered sugar.

Form 1-inch round dough balls by hand or with a cookie scoop.  Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them on a parchment-lined cookie sheet.

Bake the cookies for 10-12 minutes until nicely puffed up and crinkled. Remove from the oven, and let cool completely on the cookie sheet or a wire rack.