Chocolate Crinkle Cookies

Steps

1. In a large bowl, whisk the cocoa, granulated sugar and oil until evenly blended. It will be thick and grainy.
2. Add the eggs one by one, whisking well after each, then whisk in the vanilla until the mixture is smooth and glossy.
3. In a medium bowl, whisk the flour, baking powder and salt. Stir it into the chocolate mixture until no dry streaks remain; the dough will be very soft, like thick brownie batter.
4. Cover the bowl and refrigerate until the dough is firm enough to scoop, 4 hours or longer (overnight is fine).
5. Heat the oven to 350°F. Line two 13-by-18-inch baking sheets with parchment paper and put the powdered sugar in a shallow bowl.
6. Scoop the dough into 1-tablespoon portions and roll them into balls. Coat each ball thickly with powdered sugar and set them 2 inches apart, about 16 to a pan. Keep the rest of the dough in the fridge between batches.
7. Bake the pans one at a time, 10 to 12 minutes each. When they are ready, the cookies will have puffed up and split open, and the middles will still be soft to a light touch.
8. Let them rest on the pan for 5 minutes so they set, then finish cooling on a wire rack.

Good to know

• The dough keeps, covered, in the fridge for up to 2 days. You can also freeze the rolled balls, before coating them, for up to 3 months; let them sit out for 10 minutes, coat and bake, adding 1 to 2 minutes.
• Baked crinkles keep for up to 5 days in a tightly closed container on the counter, or up to 3 months in the freezer.
• Dutch-process cocoa gives darker cookies with a smoother chocolate flavor; natural cocoa tastes a little brighter. Either works here.
• Add 1/2 teaspoon peppermint extract with the vanilla for a chocolate-mint version, or 1 teaspoon instant espresso powder to deepen the chocolate flavor.