Chocolate Crinkle Cookies
Soft, fudgy chocolate crinkle cookies. A little bit like brownies – light and fluffy in the middle, crispy on the outside. I love the crinkled appearance and they’re surprisingly easy to make.
Makes 20 cookies
- 120g plain flour
- 60g cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 140g white sugar
- 1/4 cup oil (60ml, eg canola, vegetable oil etc)
- 2 eggs
- 1 tsp vanilla essence
- 1 cup icing sugar, for coating the cookies
- In a bowl, mix together the flour, cocoa powder, baking powder and salt.
- In a new bowl, use a mixer to whisk together the sugar and oil. Beat for a couple of minutes until well combined.
- Add in the eggs and vanilla essence, beating well.
- Gradually fold the flour mixture into the egg mixture. (Will be a similar consistency to a brownie mixture at this stage). Spoon into a container, cover and seal, and pop in the fridge for at least 3 hours – or I like to leave overnight.
- When ready to bake: pre-heat the oven to 180°C. Line a baking tray with silicone mat or baking paper. Get a bowl of the icing sugar ready.
- Remove the chilled mixture from the fridge. Roll into small balls – I like to split the mixture into quarters, then make 5 balls from each quarter to get 20 even-sized cookies). Coat each ball thoroughly in the icing sugar. (This IS a sticky process! Dusting your hands with icing sugar will make them less sticky).
- Place the balls about 5cm apart on the baking tray (don’t flatten), and bake for approx. 9-10 mins. Leave to cool on the baking sheet for a couple of minutes to firm up, before transferring to a wire rack to cool.
These keep well in a sealed container for a few days and can also be frozen.
- The key to the crinkle appearance is to really coat the cookies well with icing sugar. Don’t be afraid to use a lot, or to re-coat a second time if it’s a really humid day and the icing sugar has started to soak in before you can get them in the oven.
- Dusting your hands with icing sugar makes it easier to roll the mixture dough into balls.
- I used a premium Dutch cocoa powder for the cookie pictured.
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Made on The Cafe, Monday 28 September 2020