The Best Chocolate Crinkle Cookies Recipe (Soft, Fudgy & Easy!)
Make the best chocolate crinkle cookies with this easy recipe! Soft, fudgy centers, crisp edges, and perfectly crackled tops using simple pantry ingredients.
Equipment
- Large mixing bowl
- Whisk/electric beater/stand mixer
- Spatula
- Baking tray
- Baking parchment
- Cookie scoop
Ingredients
- 75 ml oil
- 100 g brown sugar
- 50 g castor sugar
- 1 large egg
- 2 tsp vanilla
- Pinch of salt
- 45 g cocoa powder
- 100 g flour
- 15 g corn starch
- 1/4 tsp baking soda
- For coating - 50g powdered sugar + 50g castor sugar
Instructions
- Preheat the oven to 165 deg C, line a baking tray with parchment, the cookies will spread little so its good to have another tray as back up to bake them in two trays.
- In a mixing bowl add the oil and sugars, whisk until pale and creamy using a whisk, electric beater or stand mixer.
- Add the egg, vanilla and whisk again until smooth.
- Add the dry ingredients and switch to a spatula to fold the ingredients together until thick and combined. We don’t want any dry pockets of flour.
- Scoop out the dough into your palms and roll to form a ball. Dunk into castor sugar and roll around, dunk into the powdered sugar and roll again, place on the baking tray and repeat.
- Bake for 10-12 minutes or until the edges are just set and the top has risen, cracked and puffy. I like them softer so under bake them, transfer to a wire rack to cool completely.
- Serve with a glass of milk.
Notes
- Recipe inspired by Cloudy Kitchen.
- Do not over mix the batter once the dry ingredients are incorporated as it can make the cookies dense.
- Over baking will make the cookies dry and tough.
- I like the cookies to weigh around 30-40g, use a cookie scoop to help with this.