chocolate crinkle cookies




Prep Time


Cook Time

Allow enough time to freeze the cookie dough for an hour before baking these.



For the chocolate crinkle cookies

  • 170g butter — softened
  • 1½ cups sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2½ cups flour
  • 1 cup cocoa powder
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 cups icing sugar
  • Chocolate shards, to serve (optional)


For the chocolate crinkle cookies

  • Cream the butter and both sugars until light and fluffy.
  • Add the eggs one at a time, stirring between additions, then stir in the vanilla.
  • In a separate bowl, whisk the flour, cocoa, baking powder and salt.
  • Mix the dry ingredients into the wet ingredients and combine well.
  • Cover the bowl with plastic wrap and freeze for 1 hour.
  • Preheat the oven to 175°C (155°C fan bake). Line 4 baking trays with baking paper.
  • Roll the dough into truffle-size balls then roll each one in the icing sugar.
  • Arrange on the prepared trays and bake for 10–12 minutes (don’t overbake).
  • Serve garnished with chocolate shards, if desired.