Dark chocolate crinkles

Time to indulge ourselves with a famous and (oh-so-easy) to make cookies. The famous crinkles (with the lovely "wrinkle crust" on top) 

I went for the traditional ones, with a standard recipe. The kind of cookie you should have if you like chewy, chocolatey ones.

The recipe is 1,2,3 (easy peasy) and the only "trick" is to refrigerate the cookie balls before baking, so they will come out perfectly baked.  

I'm going to show you also my mega-super-size-crinkles. You should weigh your crinkles before baking  in order to get an even bunch (around 30-40 grams) Me (the super-size-cookie-lover) used half of the dough to make some huge cookies (believe me, it was worth the "non academic rules")

But those above are not  what we are looking for... Here comes the recipe:

You should need:

150 grams. cocoa powder (regular one)
200 grams. Brown sugar
4 eggs (M)
150 ml. olive oil (I know that I should use veg oil, but I prefer to use this one)
Pinch of salt
1 1/2 tsp baking powder
1/4 tsp Baking soda
300 grams. Flour
Powdered sugar to dust
A spoonful of grated coconut to sprinkle on top before baking (this is what I like to do, but is completely optional)

Method:

• In a bowl mix all the dry ingredients: flour, salt,baking powder and cocoa powder. Leave aside.
• In the bowl of your stand mixer: sugar and olive/veg oil. Whisk.
• Stir in the eggs, one at a time, and continue whisking.
• Time for the dry ingredients. You can mix it by hand if you want to.
• Scoop your future cookies onto the place you'll bake them (covered with baking paper) These cookies should be small, so if you want a perfect ones, weigh them around 30-40 grams.
• Refrigerate the cookies until hard (around 30-45 min)
• Before baking, dust your cookies with powdered sugar.
• With you oven preheated at 170ºC Fan, bake your cookies around 10 minutes (if you bake them longer they wouldn't have the fudge center .
• Take them out of the oven and allow to cool on a wire rack.

Yummy!

Happy baking!