Chocolate fudgy crinkle cookies (Printer-Friendly Version)
Soft and fudgy chocolate treats with a crackly powdered sugar finish, ideal for any occasion.
# Required Ingredients:
→ Dry Ingredients
01 -
60 g unsweetened cocoa powder
02 -
200 g granulated sugar
03 -
125 g all-purpose flour
04 -
4 g baking powder
05 -
1 g salt
06 -
60 g powdered sugar (for coating)
→ Wet Ingredients
07 -
60 ml vegetable oil
08 -
2 large eggs
09 -
5 ml vanilla extract
# Step-by-Step Instructions:
01 -
In a large mixing bowl, whisk together cocoa powder, granulated sugar, and vegetable oil until smooth. Add eggs and vanilla extract, mixing thoroughly.
02 -
In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mixture to the wet, stirring until a thick dough forms.
03 -
Cover the dough and refrigerate for at least 2 hours or overnight to enhance the crinkle texture.
04 -
Preheat oven to 175°C and line a baking sheet with parchment paper.
05 -
Scoop tablespoon-sized portions of dough and roll into balls. Generously coat each ball in powdered sugar.
06 -
Place the coated dough balls on the baking sheet spaced 5 cm apart. Bake for 10 to 12 minutes until tops are crinkled and edges are set.
07 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Cooking Tips:
01 -
Chilling the dough is essential to achieve the signature crinkle effect and prevent spreading.
02 -
Coating generously with powdered sugar ensures pronounced cracks during baking.