Double Chocolate Crinkle Cookies

Ingredients:

1 cup (150 grams) all purpose flour
1 teaspoon (3 grams) baking powder
1/4 teaspoon (1 gram) salt
3/4 cup (150 grams) granulated white sugar
1/2 cup (60 grams) unsweetened cocoa powder
2 large (100 grams) eggs, at room temperature
1/2 cup (110 grams) vegetable oil, canola or extra light olive oil
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (90 grams) mini or regular size semi-sweet chocolate chips
1 cup (110 grams) confectioners (powdered or icing) sugar, for rolling cookies

Instructions:

Preheat the oven to 350F (175C). Line to baking tray with parchment paper.

In a bowl combine together flour, baking powder and salt, set aside.

In another mixing bowl, combine sugar, cocoa powder, eggs, oil and vanilla extract. Whisk until the mixture is smooth.

Add the flour mixture to the cocoa mixture and stir to combine.

Add chocolate chips. Mix until just combined.

Place icing sugar in a plate. Use a small cream scoop to scoop the batter and drop it directly into the powdered sugar. Roll it generously.

Place cookies on a baking sheet, make sure to leave space between each of the cookies. Gently press each cookies flat with the palm of your hand.

Bake for 10 minutes (Do Not Over bake). Cookies will come out soft but will harden as they cool down. Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.