These thick and chewy Chocolate Crinkle Cookies are rolled in tons of powdered sugar and baked until crisp. They're way too good to share!
No need to preheat the oven yet, the dough needs to chill. Place flour, cocoa powder, cornflour, baking powder, bicarb and salt into a medium sized bowl and stir briefly to combine. Leave to one side.
Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy; 2-3 minutes on high speed.
Add in the eggs and vanilla, scraping down the sides as necessary; and mix until well combined and smooth. 1-2 minutes on medium-high speed.
Add in the flour mixture and mix on low until a soft dough forms. Transfer to a medium sized bowl and cover with cling film. Place in the fridge for at least 3 hours. 6 is best.
Once the dough is chilled; preheat the oven to 180C/350F and line 2 baking trays with grease proof paper/a silicone mat/Silpat.
Place the icing sugar into a shallow bowl and then use a 1.5tbsp cookie scoop to scoop balls of dough. Roll each dough ball in icing sugar and then place on your prepared baking trays, leaving 2 inches between each cookie.
Once all the cookies are rolled in sugar, place in the oven for 10-12 minutes until slightly firm to the touch, crisp round the edges, but they still look soft in the middle. I usually look at the cookies in the light of the oven and if they look matte they're done, but the icing sugar makes that kind of difficult, so just touch the tops and if they spring back they're done!
Leave to cool completely on the trays before storing in an airtight container. Chocolate Crinkle Cookies will keep at room temperature for 5 days.