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Preheat oven to 350 degrees. Cover a baking sheet with a silicone mat or parchment paper.
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In a small bowl, combine the flour, baking powder, and salt.
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In a medium bowl, combine the cocoa, sugar, brown sugar, and canola oil. Beat eggs in one at a time and stir in the vanilla.
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Slowly stir the flour mixture into the chocolate mixture. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30-45 minutes.
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Using a cookie scoop and your hands, roll 1 1/4-inch cookie dough balls. Roll each ball in powdered sugar and place them on the prepared cookie sheet with about 2-2 1/2 inches between the cookie dough balls. Bake for 10-11 minutes. Let the cookies cool for 2 minutes before moving them to cookie-cooling racks.
- Cover and refrigerate the dough between batches.
- Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
- Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
- Don’t over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
- Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
- Run a cookie practice run. Bake one or two cookies to establish the optimum baking time and ensure they do not spread too fast.
Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 32IU | Calcium: 31mg | Iron: 1mg
