Chocolate crinkle cookies are incredibly easy and fun to make, and even easier to eat! They are soft and fudgy in the middle but can be baked for longer if you prefer a crispier texture. The cookies are rolled in some icing sugar, which after baking highlights their beautiful, crinkled exterior.
How to make Chocolate Crinkle Cookies
Preheat the oven to 170 C. Line a large baking tray with baking paper and set aside.
In a large bowl, mix together the cocoa powder, sugar, oil, Lyle’s Golden Syrup, and an egg. Add the flour, baking soda, and cinnamon and mix well to combine. Fold in the chopped chocolate or chocolate chips and fold again.
Scoop roughly about 1 tbsp of the cookie dough and roll it into a ball using your hands. Roll each cookie ball in icing sugar and place on a baking tray, spacing about 4 cm apart.
Bake for 10 minutes for fudgy centers, or 12-14 minutes for a crispier cookie. Remove from the oven and allow the cookies to cool for 5 minutes, then transfer to a cooling rack. Enjoy!
Ingredients – 10 items
Chocolate Crinkle Cookies
Lyle’s Golden Syrup
Self raising flour
or chopped chocolate
Fairtrade Tate & Lyle Icing Sugar
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