These rich, fudgy chocolate crinkle cookies taste just as good as they look!
The chocolate cookie dough is dipped in powdered sugar before baking which gives these cookies eye-catching crinkles!
These are the perfect gift in the festive season or make the perfect contribution to a work or school pot-luck!
Easy Chocolate Crinkle Cookies
Yield:
30 Cookies
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
These chocolate crinkle cookies are rich and chocolatey with an eye-catching crinkle topping. They are super easy to make and don't need an electric mixer. A fresh batch of these cookies makes the perfect gift for the festive season.
Ingredients
For the Cookies
- ½ cup canola oil
- 1 cup caster sugar
- ½ cup brown sugar, lightly packed
- 3 eggs
- 1 tbsp vanilla essence OR 2 tsp vanilla extract
- 2 cups plain flour / all purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
For the Coating
- ½ cup icing sugar / powdered sugar
- 1 tbsp corn starch / cornflour
Instructions
- Preheat the oven to 170°C / 340°F (fan/convection) or 180°C / 355°F (standard). Grease and line two large cookie trays with baking paper.
- In a large bowl, whisk together the oil, sugars, eggs and vanilla until well combined. Sift over the flour, cocoa powder and baking powder. Stir together until well combined and a soft dough forms.
- In a separate medium bowl, sift together the icing sugar and corn starch to make the coating. Whisk gently with a fork to combine.
- Roll a small tablespoon of dough into a ball and flatten slightly. Drop into the coating and gently turn over to coat both sides. Don't dust off the excess coating - you want a reasonably thick layer on the biscuit to get a nice crinkle effect.
- Place the coated cookies onto the prepared trays, leaving at least 3 cm (1 inch) between the cookies to allow for spreading. Bake for 9-11 minutes or until well risen with distinct crinkles. Allow to cool on the tray for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Storage
- You can keep the cookies stored in an airtight container for up to 7 days. Gently stack the cookies to make sure the coating stays intact.
Substitutions & Tips
- Oil: you can use any type of vegetable or cooking oil. Don't use olive oil or other strongly flavoured oils, or it will give the cookies an odd flavour.
- Caster sugar: you can substitute caster sugar with any white sugar.
- Can I use self-raising flour? Yes. You can omit the baking powder and substitute 2 cups of plain flour with 2 cups of self-raising flour.
- Corn starch / cornflour: corn starch helps the coating stay thick and white, creating better-looking crinkles. You can omit the corn starch if necessary.
Nutrition Information:
Serving Size: 1 CookieAmount Per Serving: Calories: 124Total Fat: 4.6gSaturated Fat: 0.6gTrans Fat: 0gUnsaturated Fat: 0.1gCholesterol: 18.5mgSodium: 41.3mgCarbohydrates: 20.1gFiber: 1gSugar: 12.4gProtein: 1.9g
nicole says
Hiii! I’m gonna try your recipe today my mom will come home from a different city ? I would like to ask, what did you put to your tray together with baking sheet? is that oil or butter? is it necessary I don’t have butter with me rn. thanks!
Chloe says
Hi Nicole! I use non-stick baking spray (either canola oil spray or any other cooking spray) to stick my baking paper down onto my baking sheet. That stops the baking paper from lifting up during baking in the oven 🙂
Andrea says
Saw you make these on Tiktok and they looked easy. They were! Also very tasty! I needed to add a bit more flour to the batter to get it to a consistency that we could roll into balls, but not much. Thanks for the recipe!
Chloe says
Thank you so much for your lovely comment Andrea! 🙂 I’m so glad you enjoyed!
Ash says
Hi. How do you take the flour for the recipe? Straight from the jar or spoon-and-level? Thanks.
Chloe says
Hi Ash, I use the spoon-and-level method 🙂 Hope that helps!