Fudgy chocolate crinkles with crackled tops, crisp outside, soft inside, created easily in an air fryer.
# List of ingredients:
→ Dry Ingredients
01 - 1 cup all-purpose flour (125 g)
02 - ½ cup unsweetened cocoa powder (45 g)
03 - 1 teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar (200 g)
06 - ¼ cup vegetable oil (60 ml)
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Coating
09 - ½ cup powdered sugar (60 g)
# How to make it:
01 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed.
02 - In a large bowl, beat the granulated sugar and vegetable oil until fully combined. Add eggs one at a time, incorporating well after each addition, then stir in the vanilla extract.
03 - Slowly add the dry ingredient mixture to the wet ingredients, stirring continuously until a sticky dough forms.
04 - Cover the dough and refrigerate for a minimum of 30 minutes, or up to 2 hours for optimal firmness.
05 - Line the air fryer basket with parchment paper or a silicone liner to prevent sticking.
06 - Scoop tablespoon-sized portions of dough, roll them into balls, then coat each thoroughly with powdered sugar.
07 - Place the coated dough balls into the air fryer basket, leaving space between them to allow even airflow. Cook in batches if necessary.
08 - Cook at 325°F (165°C) for 7 to 8 minutes until the cookies set and develop characteristic crackled tops.
09 - Let the cookies cool in the air fryer basket for 5 minutes before transferring them onto a wire rack to cool completely.
