Live well. Eat well. Travel well.

What is it?

Crinkle cookies (or “crinkles” as how I used to call it growing up), is like a brownie with its fudgy center and at the same time like a cookie having a light crisp on the outside. This version is the original chocolate flavor. I have also made other variations like ube, red velvet, and pandan flavors and will gladly share that with you later on.

Ingredients

Servings: 11 cookies

• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup powdered or confectioners sugar

Instructions

1. Cocoa mixture: In a medium bowl, add sugar, cocoa powder, vegetable oil, vanilla extract, and eggs. Mix until smooth.
2. Flour mixture: In a separate bowl, mix flour, baking powder, and salt.
3. Combine the flour mixture into the cocoa mixture.
4. Cover the dough with a plastic wrap (or if your mixing bowl has a cover, you may use that). Refrigerate 3-4 hours (or overnight).
5. Preheat the oven to 350 F.
6. To make an even cookie, use a cookie dough scooper or spoon and weigh each dough and roll into balls. The dough will be really sticky. Feel free to use latex or nitrile gloves to make rolling the dough easier.
7. Roll each ball into powdered sugar. You want to coat them generously.
8. Place cookies on a baking sheet lined with parchment paper. Leave about 2 inches space between each cookie.
9. Bake for 10-12 minutes. Cookies will be soft when pulled out from the oven but they will harden as it cools.
10. After the cookies cool slightly. Move to a wire wrack or into another pan lined with parchment paper until fully cooled down. Enjoy!