Crinkle Cookies
Chewy ans soft Crinkle Cookies perfect for winter.
Ingredients
- 150 g or 3/4 cup granulated sugar
- 100 g or 1/2 cup dark brown sugar
- 4 pcs eggs (large)
- 108 g or 1/2 cup vegetable oil
- 100 g or 1 cup unsweetened cocoa powder (dutch processed)
- 1 tsp vanilla extract
- 120 g or 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 195 g or 1/2 cup icing sugar (for dusting)
Instructions
- In a bowl, combine all the wet ingredients. That includes dark and white sugars.
- Then sift in cocoa powder and whisk it once again until no more lumps from the cocoa powder.
- Pour wet ingredients to dry (sifted all-purpose flour, baking powder, and salt). Mix gently using a spatula.
- Cover with plastic and refrigerate for at least 3 hrs.
- Preheat oven to 180'C / 356'F .
- Take a spoon and use it as a measurement for the dough balls. Place a spoonful of dough onto your palms and shape it like a ball.
- Roll it over icing sugar and let it be coated fully.
- Place them on a cookie sheet lined with parchment paper or a baking mat. Make sure to leave at least a 1.5-inch gap in between to have room to expand.
- Bake for 10 minutes only. Not more, not less.
- Once they're baked, remove the cookies from the pan immediately and transfer them onto a cooling rack. The pan will still have enough high heat to overcook the cookies. Just be careful and use kitchen thongs when transferring them because they're hot and still soft.
- Let the cookies cool completely before serving.
Notes
Chef's Tip: Bake for 10 minutes only. Not more, not less. Just be sure that the oven is fully preheated before baking. Baking them for more than 10 minutes will make the cookies dry and not chewy. Unfortunately, you cannot reverse it.