These Chocolate Crinkles have subtle chocolate flavor and just the right amount of chew. They are made with coconut oil and chocolate (unsweetened cocoa).
In a large bowl, using a hand held electric mixer, cream together coconut oil, granulated white sugar and vanilla. Consistency will be grainy or sandy because the coconut oil should be room temperature. Make sure it's evenly mixed.
Add 2 eggs and then unsweetened cocoa powder to the coconut oil mixture.
In a separate bowl, combine the all-purpose flour, baking powder and Kosher salt.
Alternately add the 1/3 cup milk and the flour mixture into the coconut oil-egg mixture. Combine completely, cover and chill 2-3 hours or overnight.
Using a small cookie scoop 1 inch balls of dough, roll in confectioner's sugar generously.
Place on a silicone lined rimmed baking sheet 2-3 inches apart.
Bake in a preheated oven at 350 degrees F for 12 minutes.
Allow to cool on baking sheet for a few minutes, then transfer to a wire cooling rack.
Some key things to remember with this recipe to get the cookies to come out perfect: