Chocolate Crinkle Cookie

• 2 cups white sugar
• 1 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 4 eggs, large
• 2 tsp vanilla extract
• 1 tsp rum extract, optional
• 1/2 tsp espresso powder, optional
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt, heaping
• 3/4 cup powdered sugar

Instructions

1. 1

   Add the sugar, cocoa, espresso powder (if using), and oil to a bowl and mix well with a whisk. Add the eggs, vanilla, and rum (if using) extracts and whisk gently (don't introduce too much air) until incorporated.

2. 2

   Combine the flour, baking powder, and salt. Sift this mixture into the bowl with the liquids and fold with a rubber spatula—make sure the ingredients are thoroughly mixed, but don't overmix. Cover the cookie dough and refrigerate for at least 4 hours (180 minutes). This refrigeration step is not to be skipped!

3. 3

   When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. I prefer baking these cookies one sheet at a time, rather than baking two sheets at once.

4. 4

   With a small ice cream scoop, scoop out 1-inch (2.5 cm) balls. Gently shape them with your hands and coat in powdered sugar. Place them 1½ inches (4 cm) apart on the prepared cookie sheet.

5. 5

   Bake in the preheated oven for 10–12 minutes. The edges will be set and the middles will finish cooking outside of the oven; plus, these cookies firm up as they cool. Let the cookies cool completely on the baking sheets (no need to move them to wire racks).