Fudgy Hot Chocolate Crinkle Cookies


  • 1/4 cup Ty Ling Hot Oil
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 cup confectioners’ sugar


  1. In a medium bowl, mix the cocoa powder, granulated sugar and Ty Ling Hot Oil  together until combined. Beat in the eggs and vanilla until fully incorporated.
  2. In a separate bowl, whisk the flour, baking powder and salt together until combined. Add the flour mixture to the cocoa mixture and stir to combine.
  3. Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
  4. Scoop about 1 tablespoon portions of the chilled cookie dough into balls. Roll each ball first in granulated sugar and then in confectioners’ sugar until it’s fully coated. 
  5. Bake at 350ºF (177ºC) for about 8-10 minutes.
  6. Prepare Us TwoTea Baozhong tea, and enjoy!