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Food blogger Izy Hossack makes Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Servings 30 cookies
Author Izy


  • 165 g (3/4 cup) unsalted butter, softened
  • 200 g (1 cup) 200g granulated sugar, plus extra for rolling
  • 1 large egg
  • 90 g (1/4 cup) golden syrup, honey, agave syrup or brown rice syrup
  • 210 g (1 3/4 cups) plain white flour (all purpose flour)
  • 55 g (1/2 cup) unsweetened cocoa powder
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • ½ tsp salt
  • 100 g (3.5oz) 70% cocoa chocolate (bittersweet chocolate)


  • Preheat the oven to 180oC/160oC fan/350oF. Line a couple of baking sheets with baking paper or non-stick liners.
  • Cream the butter and sugar in a bowl until smooth. Add the egg and preferred syrup then beat again to combine fully. Stir in the flour, cocoa, cinnamon, baking soda and salt so you get a soft dough. Roughly chop the chocolate into chunks then fold into the dough.
  • Pour about 50g (1/4 cup) of extra granulated sugar into a wide, shallow bowl. Scoop heaped tablespoons of dough, roll into balls and roll in the extra granulated sugar to coat. Place on a baking sheet spaced about 5cm (2 inches) apart.
  • Bake for 10-12 minutes until the cookies have spread well and are slightly crinkled. Let cool on the baking sheet for a few minutes so they can set before transferring to a wire rack to cool completely. Repeat the rolling and baking to use all the dough.
  • Store cookies in an airtight container for up to 5 days.