Recipe | Chocolate fudge crinkle cookies

Sweet chocolate fudge (almost brownie-like) cookies, coated in icing sugar to give a dramatic cracked, crinkled appearance

This recipe came to me from my Mum who in turn got it from my sister. You can find the original over at the BBC goodfood website. These chocolate fudge cookies are very easy to make and particularly delicious if eaten warm from the oven.

Ingredients (makes up to 36 chocolate fudge crinkle cookies):

60 g / 2.1 oz cocoa powder, sieved
200 g / 7 oz caster sugar
60 ml / 2 fl oz vegetable oil
2 eggs (medium or large)
180 g / 6.3 oz plain flour
1 tsp baking powder
70 g / 2.5 oz icing sugar

Method:

If you have an electric stand mixer it will make beating the dough together easier. However, I mixed the ingredients by hand and it wasn’t too tough!

Put the cocoa powder, caster sugar, oil and eggs in a bowl and beat together until the ingredients are combined.

In another bowl, stir together the baking powder and flour. Add these dry ingredients to the first bowl and stir all the ingredients together until they come together in a soft chocolate cookie dough.

Wrap the chocolate fudge crinkle cookie dough in clingfilm and put it in the fridge for an hour. I made the dough the day before I needed it and let it chill overnight.

When you’re ready to bake your cookies, pre-heat the oven to 190 degrees C (170 fan)/ 375 F/ Gas Mark 5. Grease two baking trays and line them with greaseproof baking paper. I had to use one of the my two baking sheets twice.

Put the icing sugar into a deep plate or shallow bowl. Use a teaspoon to scoop up heaped teaspoonfuls of the dough and roll them into balls. Roll each ball in the icing sugar, coating it completely and then put it on the baking tray, leaving space between the dough balls for them to spread out while cooking.

Bake the chocolate fudge crinkle cookies for 10 minutes. Remove them from the oven and leave them to cool on the tray for at least 5 minutes before transferring to a wire rack to finish cooling.