Chocolate Crinkle Cookies Recipe are the perfect hybrid between cookies and brownies – bite size, indulgent and ever so festive to look at! Great for making them as edible gifts for your family and friends this festive season.
There’s something special about December – the weather is cooler, there’s a holiday spirit in the air and everywhere you go – you can see Christmas making its first appearances. Malls and supermarkets start stocking up trees, twinkling lights and ornaments. Every year during this time, we choose to stay in with friends and family, have endless conversations over home-cooked feasts and celebrate being happy and healthy and grateful for living the life we do.
Chocolate Crinkle Cookies
- 1 cup all purpose flour
- 1/2 cup cocoa Hershey's unsweetened powder
- 3/4 cup caster sugar
- 1 tsp baking powder
- 1/2 cup white sugar Powdered fine
- 1/4 tsp salt
- 1 tsp vanilla essence
- 2 Eggs
- 1/4 cup vegetable oil
In a mixing bowl combine the dry ingredients - flour, cocoa, baking powder and salt.
In a separate bowl, whisk together the caster sugar, eggs, oil and vanilla essence.
Now include the dry ingredients and mix until combined well.
Refrigerate the dough for at least 2-3 hours (you can even let it rest overnight in the fridge for best results) in a plastic wrap.
Preheat the oven to 175 degrees celsius and line the baking tray with parchment paper.
Pour the powdered white sugar in a bowl. Grease your palm with a little vegetable oil and then roll the dough into 1 inch balls.
Coat generously with the powdered sugar.
Place on baking tray and ensure all cookie balls are separated by at least two inches to leave room for them to expand.
Bake for 10-12 minutes and let them cool.