Chocolate Crinkle Cookies
Servings 8 -10
Ingredients
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 50 gm butter softened
- 1/4 cup oil
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3 large eggs room temperature
- 2 tsp vanila extract
- 1/2 cup confectioner's sugar icing sugar
Instructions
- Preheat oven to 180 degrees. Keep cookie sheet ready with parchment paper.
- In a bowl, whisk together the dry ingredients till well combined. Set aside.
- In a stand mixer, whisk the butter, oil and both sugars till light and fluffy, around 3 minutes.
- Add eggs and vanilla and beat till combined.
- Add the dry ingredients and beat on slow speed till combined. Use a spatula if necessary.
- Keep the icing sugar in a plate for rolling.
- Using a scoop or your hands, take out a ball, roll them in the sugar and set them onto the sheet. No need to flatten, Place each cookie with 2 inch space in between. (refer notes)
- Bake cookies for 12 to 13 minutes till the surface looks cracked on the top.
- Let the cookies cool in the tin for 5 minutes before transferring it to the cooling rack to cool completely.
Notes
If you use a meduim ice cream scoop to take out the cookies, you will get 34 cookies as per the book. I rolled with my hands and made giant cookies so I got exactly half, ie. 17 cookies.
Use the mentioned baking time for the normal sized cookies. But if your cookies are big like mine, then bake for 18 minutes - it was perfect.
Use the mentioned baking time for the normal sized cookies. But if your cookies are big like mine, then bake for 18 minutes - it was perfect.