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Chocolate Crackles

Chocolate Crackles
Adapted from 17 and Baking
Makes about 4 dozen

1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup confectioners’ sugar

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a separate medium bowl, stir together cocoa, white sugar, and vegetable oil. Beat in eggs, one at a time, then add vanilla, stirring to combine. Add in flour mixture and stir until combined. Cover with plastic wrap and chill in refrigerator for 4 hours, or up to overnight.
2. Preheat oven to 350F. Line cookie sheets with parchment or a silicone baking mat. Put confectioners’ sugar into a small bowl. Using a 1-inch cookie scoop or rounded tablespoons, roll dough into balls with your hands, then roll in confectioners’ sugar to coat. Place on prepared cookie sheets 2 inches apart. Bake 10 to 12 minutes. Let cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Brought to you by The Busty Baker (
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