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!
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
- 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.
- 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 Cookie
Amount 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