Natalie’s IG Famous Chocolate Crinkle Cookies

Looking for your next lock-down baking triumph? Try Natalie’s IG famous quick and easy chocolate crinkle cookie recipe. Spoiler alert: They’re delicious.

With us all being confined to our homes during lock-down the most we’ve been working out is whisking up a sweet storm in the kitchen! We’ve seen a surge in home baking in a time of “what-the-actual” and a lot of us are turning to what comforts us most: baked goods, obvs!

We put this recipe of Natalie’s up on our IGTV at the start of lockdown and the amount of you that made it was absolutely insane. Like really guys – you couldn’t get enough of these things!

crinklecookies

In case you missed it, here’s the recipe for what we are now calling Natalie’s IG Famous Chocolate Crinkle Cookies:

Makes 28 cookies

Ingredients:

  • 50g cocoa powder, sifted
  • 200g sugar
  • 63g vegetable oil
  • 2 eggs
  • 140g cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 40g icing sugar, sifted (for dusting)

Method:

Place the cocoa powder, sugar and oil in a mixing bowl. Mix with a hand-held mixer for 2 minutes to combine till smooth.

Add in the eggs and mix until incorporated.

Next add in your sifted flour, baking powder and salt. Start with your mixer on slow and work your way up. Stop the mixer when everything is almost mixed through and finish the process by mixing the dough by hand with a spatula or wooden spoon.

Your dough should be nice and sticky – you won’t be able to touch it without it sticking to your hands! Cover your bowl of cookie dough and rest in the fridge for 3.5 hours. Once rested you should be able to shape the dough easily!

Preheat the oven to 180˚C and grease a large baking tray.

To shape, take a tablespoon of dough at a time (approximately 20g), roll it into a ball in between greased hands (use a little oil or non-stick spray), drop the dough ball into a small bowl of sifted icing sugar and place onto a greased baking tray. Remember to leave space on your tray for the cookies to spread!

Bake at 180˚C for 12 minutes. Remove from the oven and transfer to a wire rack to cool completely before you tuck in!

*Best enjoyed on the day but can be kept stored airtight for up to 4 days.

If you want to watch Natalie whip up a batch of these, click here to see how it’s done!

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