Chocolaty crinkle cookies

I am an insomniac, always have been and most likely will always be.

The only time I actually seem to fall asleep like a normal person is during load shedding. I think it is all the stress that load shedding brings with it. We haven’t had load shedding in almost 4 mouths… which is super exciting and then today out of the blue we had it.

The fun part about this whole loading shedding business is that work and home and are in two different groups, which means that when the house power is off the work power is on and when the work power is off the house is on. Sooooo today that meant sitting in darkness for 2 hours and then coming home and sitting in darkness for another 2 hours.

When the power eventually decided to come back on the storm rolled in with it and yes I know you should never use electrical appliances during an electrical storm, but seriously after the day I just had with zero work being done, zero food being cooked… PS: I had to buy takeaways for supper, how boring…. The only I wanted to do was bake and then is exactly what I did.

In my ideal world, I would have loved to bake with the curtains pulled pack so I could watch the storm, in the real world, I kept checking the curtains were closed tightly, all the mirrors were covered with thick towels and plastic cooking equipment was used, all the shiny metal goodies was locked away. One can never be too careful. I do not want to be that 1 in a million person.

Let me just tell you there is nothing that makes stress leave your body faster than watching chocolate melt over a double boiler and then licking the bowl clean. NOTHING beats this, actually nothing even comes close.

I have never made a cookie like this before with the rolling in a sugar mixture before baking. I was also a bit scared by the batter. The batter is not your normal cookie batter this is more like a truffle kind of batter that gets chilled till firm and then it gets turned into a cookie.

The final word on this. Everyone loved it, soft and chewy in the middle and ohh coo chocolaty.

Ingredients for the cookie dough:

  • ¾ x cup castor sugar.
  • 1/3 x cup oil.
  • 2 x tbsp. dark corn syrup.
  • 1 x tsp vanilla essence.
  • 1/3 x cup soy milk.
  • 1 x tbsp. ground flax seeds.
  • 4 x ounces, chocolate chips, melted over a double boiler.
  • 1 ¼ x cups cake flour + 2 x tbsp. cake flour, sifted.
  • 2 x tbsp. cocoa powder.
  • ¾ x tsp baking power.
  • ¼ x tsp salt.
  • Rolling sugar for cookies: Mix together 1 ½ x cups icing sugar, sifted and ½ x cup castor sugar.


  • In a mixer, cream sugar, oil, corn syrup, vanilla essence, milk, flax seeds and melted chocolate together.
  • Add in the cake flour, cocoa powder, baking powder and salt.
  • Mix till everything is well combined.
  • Pour the batter onto clingwrap and wrap up.
  • Pop into the fridge for 30 minutes to set.
  • Break off pieces and shape into a ball.
  • Roll several times in the sugar mixture.
  • Place on a greased baking tray and pop into a preheated oven.
  • Bake at 180 degrees for 15- 20 minutes or until the cookies are nicely puffed up and there are visible cracks.
  • Allow to cool completely on the baking tray before moving onto a cooling rack.

Tell me what you think of this recipe