20 Minute Chocolate Crinkle Cookie

Ingredients:

75g vegetable oil

100g light brown sugar

50g granulated sugar

1 large egg, at room temperature

1 ½ tsp vanilla bean paste

130g all-purpose flour

30g cocoa powder, sifted

Scant ½ tsp salt

¼ tsp baking soda

Sifted powdered sugar and granulated sugar for rolling

Preheat the oven to 325°. Line 1-2 sheet pans with non-stick parchment paper.

In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, and vanilla until the mixture is well combined.

Sift together the salt, cocoa powder, flour, and baking soda and fold in by hand using a rubber spatula. The dough will seem a little oily and may take a little work to come together - this is ok!

Place a little granulated sugar in a small bowl and sifted powdered sugar in a second bowl.

Using a spoon or cookie scoop, scoop golf-ball sized dollops of dough (about 2 Tbs each) and place them into the bowl of granulated sugar (work with one at a time). Roll each ball of dough in the granulated sugar to coat, shape gently into a ball, then place into the bowl of powdered sugar and coat generously.

Transfer the powdered sugar-coated dough ball to the prepared baking pan. It may flatten off a little as it is quite a soft dough, but do not flatten any further.

Repeat with the remaining balls of dough until you have filled the tray - I usually do two trays each with six cookies. Leave the remaining dough un-scooped until you are ready to bake.

Bake the cookies for 12 to 13 minutes, until they are puffed up and set around the edges. Repeat the baking process with the remainder of the cookies.

Leave to cool on the pans for 10 minutes then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to five days

*For an upgrade- you can swap the 50 grams of granulated sugar for 30 g vanilla bean sugar and 20 g espresso sugar.