Chocolate Crinkle Cookies

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the flour, cocoa, baking powder and salt in a bowl.

   Mark done

2. Whisk the sugar and oil in a large bowl, then whisk in the eggs one at a time and the vanilla.

   Mark done

3. Stir in the dry ingredients until a soft, sticky dough forms.

   Mark done

4. Cover and chill for at least 2 hours, until firm enough to roll.

   Mark done

5. Heat the oven to 175°C / 350°F and line two trays with baking paper.

   Mark done

6. Roll the dough into 24 balls the size of a walnut. Roll each first in the granulated sugar, then in a thick coat of icing sugar.

   Mark done

7. Space the balls 5 cm apart on the trays and bake one tray at a time for 11 to 13 minutes, until the tops are cracked and the edges are set but the centres still soft.

   Mark done Start 11 min timer

8. Cool on the tray 5 minutes, then move to a rack.

   Mark done

Chef’s Tips

• Roll in icing sugar twice if the coat looks thin. A thick coat gives the best cracks.
• Take them out while the centres are soft. They firm as they cool.
• Chill the dough until it is properly firm, or it is too sticky to roll.

Pairing Suggestions

• A glass of cold milk
• Coffee
• Vanilla ice cream

Storage & Reheating

Keep in an airtight container 5 days. Freeze the baked cookies for 3 months, or freeze the balls, uncoated, and roll in sugar before baking.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.