• Grant Melton

Hot Chocolate Crinkle Cookies


1 cup flour 

½ cup cocoa powder

1 teaspoon baking powder

½ kosher salt 

¼ teaspoon cayenne pepper

¼ teaspoon cinnamon 

1 cup sugar

¼ cup canola oil 

2 eggs 

½ cup powdered sugar


Sift flour, sugar, cocoa powder, baking powder, salt, cayenne and cinnamon into a large bowl. Whisk in sugar. Set aside. 


In a small mixing bowl, whisk eggs with canola oil using a small whisk or fork. Make a well in the dry ingredients. Pour whisked eggs and oil into the well. Using a rubber spatula, stir the mixture until the dough is well combine. Cover the dough with plastic wrap and chill for at least two hours before using. 


Preheat oven to 350. 


Put the powdered sugar onto a plate, sheet tray or pie plate. Line a few cookie sheets with parchment paper. 


Using a spoon, scoop the dough into 1-inch balls. Roll the cookie dough in the palm of your hands so they’re completely round. One at a time, place the balls into the powdered sugar and roll them around to coat and place them onto the cookie sheets a few inches apart from one another. Bake for 8-10 minutes or until cookies spread and crinkle on top. 


Remove from the oven and let the cookies cool on sheet trays until completely cool before removing them to a serving plate or airtight container. 


Makes 18 cookies