I’ve been trying out a few different types of chocolate cookies, this one caught my eye because of the name. Most of the recipes involved the use volumetric measurements, so I converted this one to metric below.

Crinkle Cookies →

Ingredients

• 120g Cocoa Powder (Not Drinking Chocolate)
• 400g Demerara or Granulated Sugar
• 112ml Oil
• 4 Eggs
• 2 tsp Vanilla extract
• 2 tsp Baking powder
• 1/2 tsp Salt
• 250g Plain Flour
• 56g Powdered Sugar

Method

1. Mix the Cocoa Powder (120g), Sugar (400g) and Oil (112ml) in one large bowl.
2. Beat the 4 eggs into this mix one by one.
3. Add the 2tsp vanilla extract.
4. Combine the 2tsp Baking powder, 1/2 tsp salt and 250g Flour in a separate bowl.
5. Combine the contents of the two bowls to make one homogenous mix.
6. Chill for 4 hours in the fridge. Before your 4 hours is up, preheat your oven to 175°C.
7. Roll 1 inch balls in powdered sugar and place on a lined baking sheet.
8. Cook for 9-11 minutes at 175°C.
9. Cookies will have a powdered outside with visible earthquake cracks across their surface.

Side Note:

I found this great website for calculating volumetric measurements to metric weights.

Weight Converter →