Chocolate Crinkle Cookies
Servings: 18
These homemade chocolate crinkle cookies have a rich, fudgy centre like brownies. An easy one-bowl recipe that's a delicious crowd pleaser and perfect all year round.
INGREDIENTS LIST
- 60 ml neutral-tasting oil (canola, vegetable, sunflower oil etc..)
- 40 g unsweetened cocoa powder (5 tbsp)
- 180 g caster sugar
- 2 medium eggs (100g without the shells)
- 170 g plain flour (all-purpose) (BL55)
- ½ tsp fine sea salt
- ½ tsp baking powder
For rolling:
- 35 g granulated sugar
- 35 g icing sugar (US powdered sugar)
Preparation
- Cookie dough: In a large bowl, mix together the oil, cocoa powder and sugar.
- Add the eggs and whisk with an electric hand mixer for 1-2 minutes until the mixture has thickened slightly.
- Add the sieved flour, baking powder and salt and stir until combined, but be careful not to overmix it.
- Resting the dough: (optional) Chill the dough for 30 minutes or longer, even overnight if possible. (see notes)
- Preheat the oven 180°C / 160°C fan / 350°F / Gas 4
- Line a baking tray with parchment paper or a silicone mat and set it aside.
- Shaping: Pour 35g of granulated sugar into one bowl and 35g of icing sugar into another bowl. Scoop the dough into 18-20 balls, I use a 35mm/1 tbsp cookie scoop. Roll each cookie ball lightly in granulated sugar, then generously in the icing sugar. (Rolling the cookie in granulated sugar helps to prevent the icing sugar from being absorbed into the dough, giving us that lovely crinkle effect.)
- Place the coated cookie balls equally on the prepared baking trays. I use a silicone mat (30 x 40cm) on my baking tray and this allows me to bake a maximum of 12 cookies at a time. I also always bake the trays separately to avoid creating steam during the baking.
- Baking: Bake for 9-10 minutes or until the edges are set. (See notes)
- Allow the cookies to cool for 5-10 minutes on the baking sheet to continue setting, then transfer to a wire rack to cool.
Notes & Tips
Resting: If you really can’t wait, you do not have to chill the dough. However, you will get better results if you do. To get the best results, chilling the dough will help develop the flavour, texture, and most importantly, it will stop the icing sugar from being absorbed into the cookies as they bake and losing the crinkle effect. In addition, chilling the dough makes the scooping and rolling process much easier.
Baking: Just like when baking brownies, you need to have good control over the baking time and your oven. Try to take the cookies out of the oven just before they look fully baked; the residual heat left will set the centres. If they overbake, they will be very dry.
