Description
These Chocolate Crinkle Cookies have a delicate crackly top and soft, chocolaty inside. Baking them is simple, fun, and so rewarding.
Ingredients
Units
Scale
- 2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 125 g butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla essence
- 1 cup icing sugar, for rolling
Instructions
- Preheat your oven to 180°C/350°F and line a baking tray with parchment paper.
- In a bowl, sift together 2 cups cake flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, and 1/2 tsp salt. Give it a quick whisk so it’s all mixed.
- In another bowl, cream 125 g butter with 1 cup sugar for about 3 minutes until soft and fluffy.
- Don’t rush this part; it really helps with texture.
- Add 2 eggs, one at a time, beating well after each.
- With the last egg, add 1/2 tsp vanilla essence and beat until everything’s smooth and combined.
- Slowly fold the dry ingredients into the butter and egg mixture in stages.
- Beat gently in between, just until the flour disappears, don’t overmix.
- Break off small pieces of dough (about golf ball size).
- Roll each piece into a ball, then coat in 1 cup icing sugar.
- Place on the baking tray, spacing them roughly 1 1/2 inches apart.
- Lightly press each cookie with your finger, just enough to flatten slightly.
- Bake for 10–12 minutes.
- The tops should crackle nicely while staying soft inside.
- Let them cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Created, prepared, tried, and tested by Gail
