Ingredients
Method
- In a large bowl, whisk the cocoa powder, 2 cups granulated sugar and oil until combined. Whisk in the eggs one at a time, then the vanilla.
- In another bowl, whisk together the flour, baking powder and salt. Stir it into the chocolate mixture just until no dry flour remains. The dough will be very soft and sticky.
- Cover and refrigerate for at least 4 hours, or overnight, until firm enough to roll.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Put the 1/2 cup granulated sugar and the powdered sugar in two separate shallow bowls.
- Scoop the cold dough into 1-inch balls. Roll each ball first in granulated sugar, then generously in powdered sugar. Place 2 inches apart on the baking sheets.
- Bake for 10 to 12 minutes, until the cookies have spread and cracked and the edges are set. The centers will look soft.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
For the whitest crinkles: the first roll in granulated sugar keeps the powdered sugar from melting into the dough, so the tops stay bright white. Keep the dough cold, working with a portion at a time and leaving the rest in the fridge.
Store in an airtight container at room temperature for up to 5 days. The dough keeps in the fridge for up to 3 days, and baked cookies freeze well for up to 3 months.