These are absolutely the best chocolate crinkles you will ever try! 

1/2 cup regular olive oil + 2 tablespoons

2 tablespoons melted butter

12 tablespoons cocoa powder (I use Hershey)

2 room temp. eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1 cup powdered sugar

Mix oil, butter, & cocoa powder.  Blend in eggs one at a time. Add vanilla.  Mix well. 

Whisk together flour, baking powder, and salt. Stir into oil mixture. 

Place the mixing bowl into a larger bowl filled half way with ice.

Let the dough chill for half an hour like this. Preheat your oven to 350 degrees.  Get a smaller bowl, and put the powdered sugar in it. Prepare baking sheets with parchment paper.  Remember, insulated cooky sheets topped with parchment produce superior cooky bottoms! 

Using two spoons, drop dollops of dough into the powdered suger, then roll into balls and place on prepared sheet. I estimate a level  tablespoon of dough is ideal.  This dough, for me, is too soft for a scooper.  

Your sheet should look like this. Bake at 350 for 10-12  minutes. Be careful, because chocolate baked goods do not show their browned edges. I always check the cracks on these cookies. If they look at all wet in the crack, they are not done. When done, the exposed cracks will look dry with a slight sheen.

Remove from oven to cooling rack. Cool on the sheet for four minutes. Remove to wire rack to cool completely.

Rejoice! Rejoice! Rejoice!

sage