From the PantryLot kitchen: these are the crinkle cookies we make when we want a cookie that eats like a brownie. The secret is the cocoa. Cacao Barry Extra Brute 22/24% is a high-fat, Dutch-processed cocoa with a deep mahogany colour and an intensity that ordinary supermarket cocoa simply cannot reach. It is what gives these cookies their almost-black crumb and their dramatic crackle.
Prep time: 20 min (plus 4 h chilling) | Cook time: 10-12 min | Makes: about 24 cookies
Ingredients
- 120 g (1 cup) Cacao Barry Extra Brute cocoa powder 22/24%
- 300 g (1½ cups) granulated sugar
- 120 ml (½ cup) neutral vegetable oil
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- Icing sugar, for rolling
Method
- Whisk the cocoa, sugar and oil together until it looks like wet sand. Beat in the eggs one at a time, then the vanilla.
- Sift the flour, baking powder and salt over the bowl and fold until no dry streaks remain. The dough will be soft and sticky.
- Cover and chill for at least 4 hours, or overnight. Do not skip this: cold dough is what makes the crinkles crackle.
- Heat the oven to 175°C / 350°F and line two trays with parchment.
- Roll tablespoons of dough into balls, drop them in icing sugar and coat generously. Space them 5 cm apart.
- Bake 10-12 minutes, until the tops are set at the edges but still soft in the middle. Cool on the tray for 5 minutes before moving.
They keep for four days in a tin, and the cocoa flavour actually deepens on day two. If you bake them, tag us @pantrylot.
