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Though these chocolate crinkle cookies from former Culinary Producer Grant Melton (who Rach calls her "Cookie Man") look very similar to the original version, they're spiced with cinnamon and cayenne pepper, giving them a warm spicy kick. This recipe is made with canola oil instead of butter, giving them a super fudgy texture, similar to a brownie. Since they're so fudgy, it’s best to let them cool completely on the sheet tray before eating.
Want more cookies? Try Grant's 5-Spice Snickerdoodle Cookies.
- 1 cup flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 eggs
- ¼ cup canola oil
- ½ cup confectioners' sugar
Sift flour, cocoa powder, baking powder, salt, cayenne and cinnamon into a large bowl. Whisk in granulated sugar. Set aside.
In a small mixing bowl, whisk eggs and canola oil. 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 combined. Cover the dough with plastic wrap and chill for at least 2 hours before using.
Preheat oven to 350˚F.
Put confectioners' 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. Using your hands, roll each ball so they’re completely round. One at a time, roll the balls in confectioners' sugar to coat and arrange on cookie sheets with a few inches in between. Bake 8 to 10 minutes or until cookies spread and crinkle on top.
Remove from the oven and let cookies cool completely on cookie sheets before transferring to a serving plate or airtight container.