I am so excited to share these cookies with you, because they honestly taste like brownies and just look so cute, don’t you think? Before I get to anything, be aware that this dough has to be refrigerated for at least 4 hours, but I promise that it’s worth the wait! They’re easy to make and super delicious.
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup sunflower oil
- 4 eggs
- 2 teaspoons vanilla powder
- 2 teaspoons baking powder
- 2 cups flour
- 1/2 teaspoon salt
- powdered sugar
First mix the cocoa powder, sugar, and oil in one mixing bowl. I used an electric mixer for all of these steps, by the way, but you can use a wooden spoon or silicone spatula if you’d prefer. Then add the eggs one by one, beating them in well. Finish off by adding the remaining dry ingredients and mixing until you have a relatively sticky, thick batter. Super basic recipe, no? Cover the bowl in cling wrap and keep it in the fridge for at least 4 hours; I kept my dough in overnight, for about 11 hours.
Pre-heat your oven to 175°C/350°F.Use an ice cream scooper or spoon to help you scoop out equal sized balls of dough, which you then have to roll in your palms to have a uniform round shape. Yes, your hands do get a bit dirty, but the cocoa doesn’t stain your hands, so don’t worry. After rolling, dip the ball into a plate or bowl with powdered sugar, and make sure it’s completely coated. Place the cookie balls on a baking tray lined with parchment paper. Side note: I personally had a total of about 25 cookies, but you can easily make them smaller and have way more. Anyway, bake your cookies for anywhere between 10-18 minutes. As I had two baking trays at the same time, the cookies on the top rack baked faster, so I had to take them out sooner. Also, the bigger your cookies, the more you’ll have to keep them in. In fact, the cookies I kept in for nearly 20 minutes came out bigger and more cracked.
When they’re ready, they’re going to look beautifully cracked, as you can tell from my before and after photos! The chocolate crinkles are very soft and delicate when warm, but have a wonderful gooey suffle type of texture if you choose to consume them immediately. In other words, don’t panic if they seem too soft at first, worst case use a toothpick to poke one and see if it’s fully baked through. Otherwise, if you allow them to cool down and eat them later, they’ll have hardened. They honestly taste like brownies, with a delicious fudgey texture, and are perfect for chocolate lovers. I genuinely couldn’t stop smiling when I saw them transform from powdery sugar balls into these scrumptious-looking cracked cookies. I promise you, you have to give them a go!
Until next time!