I first made a very similar version to these cookies a few years ago after seeing the recipe in a Austrian magazine. The magazine named these cookies ‘bread loafs’ but I much prefer the sound of crinkle cookies.
Unfortunately though, I lost the recipe and it was only last December that I attempted making these again after Lily Pebbles posted a recipe. I watch Lily’s videos on YouTube, and fully trust her opinion on everything from skincare, beauty and food, so naturally I had to give these a go.
They were a huge success and everyone loved them.
These cookies taste very similar to brownies and also have that delicious chewy and fudgy centre that it so typical for brownies. But my favorite part is how cute they look.
One thing I will say is that they can be a bit messy to make. The batter for this is quite soft so rolling them into little balls can be a bit challenging – especially the first few are tricky. But I like to use about 2 teaspoons worth of batter and with icing sugar already in my hand, quickly roll them into balls. Once you have rolled a few, you’ll get the hang of it.
I hope you enjoy. Let me know what you think and don’t forget to check back next week for the final recipe which will be Coconut Macaroons.
makes approx. 30 cookies
- 45g cocoa powder
- 190g caster sugar
- 75ml vegetable oil
- 2 large eggs
- 140g flour
- 1 tsp baking powder
- 50g icing sugar
Preheat the oven to 180°C and line a baking sheet with parchment paper.
In a large bowl combine the cocoa powder, sugar and vegetable oil. Using a mixer, mix until fully combined. Then mix in both eggs. Fold in the flour and baking powder. Let the mixture rest at room temperature for approx. 10 minutes (I feel this makes it a bit easier to roll the batter into balls).
Add the icing sugar to a bowl. The measure out approx. 2 teaspoons and with a bit of icing sugar in your hands, roll the dough into a small ball. Transfer to the baking sheet and repeat with the remaining batter. Bake for 12 minutes (when they are still slightly soft to the touch). Let cool completely and store in an airtight container.