Fudgy Chocolate Crinkle Cookies

Ingredients

• 3/4 cup Unsweetened Cocoa Powder 
• 1 cup White Granulated Sugar
• 1/4 cup Vegetable Oil
• 2 Eggs
• 1/2 tsp Peppermint Extract
• 1 cup All Purpose Flour 
• 1 tsp Baking Powder 
• 1/2 tsp Salt 
• 3/4 cup Confectioners’ / Icing Sugar

Method

1. In a bowl, mix together the unsweetened cocoa powder, white granulated sugar and vegetable oil using an electric mixer on a low speed. 
2. Crack in the eggs and a dash of peppermint extract. With the mixer still on slow, mix all the ingredients till you have a smooth batter.
3. Add in the flour, baking powder and salt. Now, using a wooden spoon, fold the dry ingredients into the batter to form a smooth cookie dough.
4. Cover the dough with a plastic wrap and place it in the refrigerator for 4 hours.
5. Once the dough has chilled and firmed up, use a 1 inch trigger release ice cream scoop to portion it into similar sized cookie dough balls. Roll each portion into a smooth ball between the palm of your hands.
6. Add the confectioners’ sugar into a small bowl.  Toss each cookie dough ball into the bowl and swirl it around so that it gets coated generously with confectioners’ sugar.  
7. Place the coated cookies on a lined baking sheet. 
8. Once you have about 8 cookies on a full size baking sheet, pop them into an oven preheated at 350F and bake for 10-12 minutes.
9. Watch them crinkle as they bake and allow them to cool before enjoying the fudgy goodness inside.