A crinkle cookie is a cookie that has a soft and flexible crust that rises, cracks and pulls apart while baking, giving the cookie a crinkly and cracked appearance. These cookies are dark and squidgy on the inside and can be best described as a gentle partnership between a brownie and cookie. This recipe uses a healthy dose of dark cocoa powder and packs a heavyweight punch of chocolate.
The added goodness is providing by the overnight rest that the mixture gets before baking. It is this time that intensifies the chocolatey goodness. This batter can keep for up to 2-3 days in the fridge before baking. The actual recipe is simple and the bake is quick. The additional rewards come thereafter.
Ingredients
- 240 g cake flour
- 2 tsp baking powder
- 350 g granulated sugar
- 85 g unsweetened cocoa powder
- 3/4 tsp salt
- 125 ml vegetable oil
- 1 tsp expresso powder (optional)
- 4 eggs
- 2 tsp vanilla extract
- 1 c sifted icing sugar
Method
- In a large bowl, sift cake flour, baking powder, cocoa powder and salt.
- Lightly whisk to combine.
- In another bowl measure out oil and sugar. Add eggs one at a time and beat till light and creamy.
- Add expresso powder and vanilla to creamed mixture and beat to combine.
- Add flour mixture and lightly beat to combine.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 180 degrees celsius and remove cookie batter from the refrigerator.
- Line a baking tray with parchment.
- Keep sifted icing sugar close by to roll each cookie.
- Using an ice-cream scoop or teaspoon, scoop dough and using hands, roll into golf ball size portions. Thereafter roll ball in icing sugar and lay on baking tray. The dough is sticky and your hands will be a little messy.
- Keep a 10 cm distance between each cookie as the batter will spread.
- Bake for 10-12 minutes till well risen and crusty and crinkly in appearance.
- Let cookies cool on baking tray for 10 minutes before transferring ono a wire rack to completely cool.
