Over a week ago, I gave in to the urge to finally make chocolate crinkles. It’s a popular cookie in the Philippines. It’s rich, indulgent and fudgy. It’s something that might just make you go mmmmm. I approached the idea of making crinkles with a little trepidation. I always worry that my memories of what things taste like in Manila is different from reality. But I did manage to work up the courage to finally make crinkles!
- 150g unsweetened cocoa powder
- 280g caster sugar
- 150ml vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 300g plain flour
- 2 teaspoons baking powder
- ½ salt
- 150g icing sugar
In a bowl, using a balloon whisk, mix the flour, salt and baking powder together and set aside. In a mixing bowl, combine the cocoa powder, sugar and oil. To mix, I’ll use a free-standing mixer.
With a paddle attachment, on the lowest setting (just so that the cocoa powder doesn’t fly all over the place), start mixing the cocoa powder, sugar and oil for about 2 minutes. Once the mixture forms a thick paste, increase the speed and mix for a further 2 minutes. The mixture should turn shiny and smooth. Add each egg individually and mix until the mixture is again shiny. Once all the eggs are added, add the vanilla.