Moist and fudgy, like a rich decadent cake and a brownie in a cookie shape – this chocolate crinkle cookie is my most favourite cookie since I was 10. I would stop by the cafeteria in my school before going to class to make sure I get to have the freshly baked cookie in the morning and enjoy it during snack time. And this would make my day already even before it starts.
Here is the recipe of how to make my favourite cookie. It’s simple and easy and I’m sure all the ingredients is already in your pantry. Just a warning ⚠️ this is very addictive if you are a lover of chocolates and cakes. Enjoy!
Tips: Make sure you chill the cookie dough at least 3 hours or overnight to easier manage the dough as it is very sticky. Once you rolled the dough into balls using the spoon, there is no need to press it down. Also don’t bake it for too long as this will dry up your cookie.
1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
1/4 cup vegetable oil
2 large eggs
2 tsps vanilla extract
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup icing sugar (for coating)
1. In a bowl, mix cocoa powder, sugar and vegetable oil. Beat eggs one at a time and add the vanilla.
2. Slowly mix the flour, baking powder and salt and mix gently until it forms into dough. Do not over beat. Cover the bowl with wrap and refrigerate for at least 3 or more hours.
3. When the dough is ready, preheat oven at 170C. Line a baking sheet on a tray and start rolling the dough into balls giving it enough spaces in between.
4. Add the icing sugar on top in an evenly coat each ball.
5. Bake in the oven for 10 min for smaller ball and 12 min for larger balls. The cookie will come out soft but it will harden as they cool down. Allow to cool in the cookie sheet for at least 5 min before transferring them to a wire rack to cool more.