Chocolate Crinkle Cookies

My youngest son was going camping and wanted some cookies to take for his friends. He loves anything chocolate so I knew he would like these.

They are delicious fudgy chocolate cookies with a crispy, sugary shell. They are really easy to make - all in one bowl.

I think kids and adults alike would enjoy these cookies and are a perfect addition to the biscuit barrel at any time of the year.

Start by preheating the oven to 190°C (170°C fan) and line two baking trays with parchment.

Put the plain flour, baking powder, cocoa powder and caster sugar in a large bowl.

Add the sunflower oil, eggs and vanilla extract.

Mix until it comes together as a soft dough.

Roll into walnut sized balls (approx. 40g).

Place the granulated sugar into a small bowl, then place the icing sugar into another small bowl.

Roll each ball into the granulated sugar,.

Then roll in the icing sugar.

Place on the prepared baking trays and bake for 12 minutes.

Leave to cool on the baking trays for 10 minutes.

Then transfer to a wire cooling rack to cool completely.

Chocolate Crinkle Cookies

Sarah’s servings: 15

Sarah’s skill: Easy

Baking time: 12 minutes

INGREDIENTS

200g plain flour

1 tsp baking powder

45g cocoa powder, sieved

200g caster sugar

55ml sunflower oil

2 large eggs

1 tsp vanilla extract

60g granulated sugar

60g icing sugar, sieved

METHOD

Preheat the oven to 190°C (170°C fan) and line two baking trays with parchment.
Put the plain flour, baking powder, cocoa powder and caster sugar in a large bowl.
Add the sunflower oil, eggs and vanilla extract. Mix until it comes together as a soft dough.
Roll into walnut sized balls (approx. 40g).
Place the granulated sugar into a small bowl, then place the icing sugar into another small bowl.
Roll each ball into the granulated sugar, followed by the icing sugar.
Place on the prepared baking trays and bake for 12 minutes.
Leave to cool on the baking trays for 10 minutes then transfer to a wire cooling rack to cool completely.