These soft chocolate crinkle top cookies are divine! Chewy, chocolatey, almost marshmallowey there’s no stopping at one I promise you will make these over and over again! See my Instagram saved story on 20th June 2019 where everyone requested the recipe and here it is.

Prep Time=10 mins Cooking Time=10 mins

Ingredients:

• 1/2 cup Dutch cocoa power (or other good quality one)
• 1 cup castor sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup plain flour (all purpose)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup icing sugar (confectioner’s sugar)

Method:

1. In a medium sized bowl, mix together the cocoa powder, caster sugar and vegetable oil.
2. Beat in eggs one at a time until fully incorporated, then mix in the vanilla.
3. In another bowl, combine the flour, baking powder and salt.
4. Stir the dry ingredients into the wet mixture just until a dough forms (don’t overbeat).
5. Cover the bowl with wrap and refrigerate for at least 4 hours or overnight. (I do this late afternoon and bake the next morning).
6. When ready to bake, preheat the oven to 175degC (350degF) and line two cookie trays with baking paper. Roll 1 tablespoon of dough into balls.
7. Add the icing sugar to a small bowl, and generously and evenly coat each ball of dough with the icing sugar and place onto prepared cookie trays.
8. Bake in preheated oven for 10 minutes, the cookies will come out soft from the oven but will harden as they cool.
9. Allow to cool on the cookie trays for 5 minutes before transferring to wire racks to cool.

Note: Recipe makes 20-25 cookies