Fudgy Chocolate Crinkle Cookies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 40 g cocoa powder
- 135 g caster sugar
- 40 ml sunflower oil
- 1 tsp vanilla extract
- 2 medium eggs
- 100 g plain flour
- ยฝ tsp baking powder
- 25 g icing sugar
Method
- Place the cocoa in a mixing bowl, add the sugar, oil and vanilla and beat together with a wooden spoon or electric hand whisk. Beat in the eggs, one at a time. Stir in the flour and baking powder and whisk until just combined. The mixture will be very soft, cover with cling film and leave to firm up in the fridge for at least 4 hours, or up to 2 days.
- Preheat the oven to 160ยฐC fan, Gas 4 and line two baking sheets with baking parchment.
- Sift the icing sugar onto a plate. Roll the cookie dough into small golf-ball-sized rounds, then roll in the icing sugar until coated.
- Place on the prepared baking trays, spaced well apart. Bake for 10โ12 minutes and leave to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.