User Guide

Chocolate Crinkle Cookies
These classic cookies are a breeze to make. Want more
than ten? Simply double the recipe and bake in batches.
1. In a medium bowl, whisk the flour, cocoa powder, baking
powder, and salt.
2. In a separate bowl and using an electric mixer fitted with a
whisk attachment, beat the sugar and oil on medium speed
until combined, about 3 minutes. Add the egg and vanilla
and beat on medium until completely incorporated.
3. With the mixer running, add the flour mixture a little bit at a
time until well combined.
4. Scrape the dough onto a lightly floured surface, form it into
a ball, wrap in plastic wrap, and refrigerate for 2 hours.
5. Line the Toast-Air™ bake pan with parchment paper.
6. Using your hands, roll the chilled dough into ten 1-inch balls.
7. Roll each ball in the powdered sugar and place on the pre
-
pared pan with room between.
8. Slide pan into the top rack position.
9. Set to Bake at 350°F for 10 minutes.
10. When the time expires, carefully remove pan and let cookies
cool for about 3 minutes.
11. Serve warm or let cool completely and store in an airtight
container for up to 2 days.
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup granulated sugar
• 2 Tbsp vegetable oil
• 1 large egg
• ¼ tsp vanilla extract
• ½ cup powdered sugar
INGREDIENTS
• Electric mixer with whisk
attachment
• Parchment paper
SPECIAL EQUIPMENT
PREP TIME
30 min
SERVINGS
10 Cookies
TOTAL TIME
2 HR 45 min