Let’s Bake! (Chocolate Crinkle Cookies Edition)

Well hello there! Let’s get into baking 😀 You can find the original recipe here. As always, I have halved it.

First, make sure you have all the ingredients you will need.

• 1/2 cup cocoa powder
• 1 cup white sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla essence
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup icing sugar (confectioners sugar)

Mix together cocoa, white sugar and vegetable oil.

Beat in eggs one at a time, then stir in the vanilla.

Add flour, baking powder, and salt. Stir everything.

Now you need to cover the dough and chill it in the freezer for around 30-45 minutes. The original recipe said to put in the fridge for 4 hours, but I don’t have time for that. Some commenters talked about using the freezer instead, so I followed their advice.

Now take it back out.

At this point, I should have left it to return to room temperature, but I dived right in, which may be why my cookies didn’t come out as all the photos I saw online, like this following one.

Anyway, put the icing sugar into a bowl. Spoon out some dough and throw it in. Once it mixes with the icing sugar, it’s so much less sticky and easier to roll.

Then place them on the baking trays. I will say that I did notice that the icing sugar seemed to be ‘melting’ into the cookies, as I couldn’t see it after a while. But I didn’t think much of it. I now realize that the moisture from the mixture drank it all up, which may be why my cookies didn’t look quite the same as the online photos.

They still crinkle, but the icing sugar isn’t there to make that really visual look I was going for

Lesson learned, next time wait till it goes down to room temperature before rolling in icing sugar

Anyway, they still tasted good! They taste like fudge brownies 😀

If you guys do this recipe, let me know if my theory is right as to why my cookies didn’t come out quite right. I get impatient when baking as I just want sweets to eat!

Angela.