Chocolate Crinkle Cookies
Fudgy chocolate cookies with soft centres and a generous powdered-sugar coating that cracks as they bake. Makes 18 classic crinkle cookies. Batch yield: 18 cookies. One serving: 1 cookie, approximately 28 g after baking and complete cooling. Allow approximately 4 hours 19 minutes from starting to completely cooled cookies. Prep time is the non-oven elapsed allowance: 25 minutes for measuring, mixing and shaping, 180 minutes of mandatory chilling, and 30 minutes for the final batch to cool. Oven time is 24 minutes total, baking two trays sequentially for 12 minutes each. Preheating overlaps the initial chill, the second tray stays refrigerated during the first bake, and the first batch cools while the second bakes; these overlapping periods are not added again. Appliances: Oven; Refrigerator; Freezer, optional for longer storage. Equipment: Two mixing bowls; Whisk; Spatula; Digital kitchen scale; Measuring spoon; Bowl cover; Shallow dish; Two 33 × 23 cm baking trays; Baking parchment; Wire cooling rack. Allergens: Contains wheat and eggs. Check the cocoa powder, baking powder and icing sugar labels for any additional product-specific allergens or cross-contact warnings. Nutrition is estimated per cookie using the full sugar coating; calories are rounded from protein, carbohydrate and fat using 4/4/9 kcal per gram. Storage: Cool completely before packing. Keep in an airtight container at cool room temperature for up to 4 days, or refrigerate for up to 7 days; the sugar coating may absorb moisture and become less distinct. Freeze baked cookies in a sealed freezer container, separated with parchment, for up to 2 months. Thaw in the closed container at room temperature for about 1 hour.
235 min
Prep
24 min
Cook
18
Serves
118
Calories
Macros · per serving
2g protein
19g carbs
4g fat
Ingredients
For 18 servings
- 125 g Plain all-purpose flour
- 50 g Unsweetened cocoa powder
- 4 g Baking powder
- 1.5 g Fine salt
- 100 g Granulated white sugar
- 50 g Light brown sugar
- 55 g Vegetable oil
- 2 eggs Large eggs, approximately 100 g without shells
- 5 ml Vanilla extract
- 60 g Powdered icing sugar
Instructions
- 1
Whisk the flour, cocoa powder, baking powder and salt together in a bowl, breaking up any cocoa lumps.
- 2
In a second bowl, whisk the granulated sugar, brown sugar and vegetable oil until evenly combined. Whisk in the eggs one at a time, followed by the vanilla. Fold in the dry ingredients with a spatula just until no dry patches remain. The dough will be thick, glossy and sticky. Do not taste raw dough: uncooked flour and eggs can carry harmful bacteria. Wash hands and utensils after handling it.
- 3
Cover the bowl and refrigerate the dough for 3 hours, until firm enough to roll. During the final 20 minutes of chilling, preheat the oven to 180°C/355°F conventional or 160°C/320°F fan. Line two 33 × 23 cm baking trays with baking parchment.
- 4
Put the powdered sugar in a shallow dish. Divide the chilled dough into 18 portions of approximately 27 g each, then quickly roll them into balls. Roll each ball generously in powdered sugar. Divide any sugar remaining in the dish over the tops so the full measured coating is used. Each coated, unbaked portion will weigh approximately 30.5 g.
- 5
Arrange nine balls on each tray in three rows of three, leaving at least 3 cm between them. Do not flatten them. Refrigerate the second tray while the first bakes.
- 6
Bake the first tray on the middle shelf for 12 minutes. The cookies should be puffed and visibly crackled, with set edges and centres that look soft but not wet or glossy. Remove the tray and immediately bake the second tray for another 12 minutes.
- 7
Leave each batch on its tray for 10 minutes, then carefully transfer the cookies to a wire rack. Allow a further 20 minutes to cool completely; the centres firm up as they cool. The first batch can cool while the second bakes. Weigh the completely cooled batch and divide by 18 to confirm the serving weight; expect approximately 28 g per cookie after moisture loss.
Cook it this week.
NeatEat plans Chocolate Crinkle Cookies — and the rest of your week — around your budget, groceries included.