Fudgy Chocolate Crinkle Cookies
Make this easy chocolate crinkle cookies recipe using basic pantry staples whenever you're craving a fudgy dessert.
Servings: 12
Calories: 132kcal
Ingredients
- 40 g cocoa powder
- 135 g caster sugar
- 40 ml sunflower oil
- 1 tsp vanilla extract
- 2 medium eggs
- 100 g plain flour
- ½ tsp baking powder
- 25 g icing sugar
Instructions
- Place the cocoa in a mixing bowl, add the sugar, oil and vanilla and beat together with a wooden spoon or electric hand whisk. Beat in the eggs, one at a time. Stir in the flour and baking powder and whisk until just combined. The mixture will be very soft, cover with cling film and leave to firm up in the fridge for at least 4 hours, or up to 2 days.
- Preheat the oven to 160°C fan, Gas 4 and line two baking sheets with baking parchment.
- Sift the icing sugar onto a plate. Roll the cookie dough into small golf-ball-sized rounds, then roll in the icing sugar until coated.
- Place on the prepared baking trays, spaced well apart. Bake for 10–12 minutes and leave to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Notes
- The dough needs at least 4 hours in the fridge before you roll it - it's very soft straight after mixing and will spread flat in the oven if it hasn't had time to firm up.
- Roll the balls in a thin layer of caster sugar before the icing sugar goes on. It acts as a barrier so the white coating stays crisp & bright during the bake rather than absorbing into the dough.
- Freeze the unbaked dough balls before rolling in sugar and they'll keep for up to 3 months.
- Pull them from the oven when the edges are set and the tops have cracked, even if the centres look a little underdone. They firm up as they cool.
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Fiber: 2g | Sugar: 13g