Chocolate Crinkle Cookies
These distinctive looking Chocolate Crinkle cookies make a fudgy, chocolatey treat. They're simple to make and taste amazing. Why not treat yourself to one with your morning coffee or tea.
Servings: 12
Equipment
- mixing bowl, measuring spoons, measuring cups or scales, spatulas, baking tray, baking parchment
Ingredients
- 1/3 cup cocoa
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 2 tablespoon vegetable oil
- 3/4 cup plain flour also known as all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup icing sugar confectioners sugar
Instructions
- Whisk the oil, caster sugar and cocoa together thoroughly. Whisk in the egg and vanilla extract.
- Measure the flour, baking powder into a large mixing bowl, Then add the wet ingredients into the dry flour mix to form a soft dough.
- Mix thoroughly and pop into the fridge to chill for an hour.
- Pre-heat the oven 375F/190C/170C Fan/Gas 6. Line a baking tray with baking parchment.
- Whilst the oven heats up - take 1 1/2 tablespoon amounts of dough (approximately 30g) and roll into a ball. Continue doing this until all the dough is used.
- When the oven is at temperature, roll the cookie balls in the icing sugar to thoroughly coat. Put straight into the oven to bake.
- Bake for 10 minutes. Remove from the oven and allow them to cool on a cooling rack for a few minutes before eating.
Notes
Nutritional Information: is computer generated and is intended as a guideline only.
To get the crinkle top:
- roll all of the chilled cookie dough into balls, whilst heating the oven.
- when the oven is at temperature – roll the dough in the icing sugar and straight into the oven with them.
- If they sit waiting for the oven to warm up or the kitchen is particularly warm the icing sugar will be begin to ‘melt’ . So do this quickly.
- If you’ve only one baking tray so that some of the dough has to wait until the first batch is cooked. Place the ‘waiting cookies’ into the fridge until the others are done. You can then take the second batch out of the fridge, roll them in the icing sugar and bake them too.
- Freeze for later: The cookie dough freezes well for up to 3 months. Freeze the cookie dough rolled into balls, separately on a suitable tray in the freezer. Once frozen, add to a bag or other freezer-safe container for storing.
- To Thaw: leave them out on the counter top for about 1/2 an hour. Heat your oven to the appropriate temperature, roll the cookie dough balls in the icing sugar and bake. Yummy cookies !
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 92mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Calcium: 24mg | Iron: 1mg
