Air fryer recipe · Desserts & Bakes
Air-Fryer Chocolate Crinkle Cookies
Deeply fudgy chocolate cookies cloaked in a snowy, crackled icing-sugar shell.
- 12 minTotal time
- 160°CAir fryer
- 4Serves
- Contains eggDiet
Nutrition per serving
- 360kcal
- 5.6 gprotein
- 53.1 gcarbs
- 13.6 gfat
- 0.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour3/4 cup
- Cocoa powder1/3 cup
- Caster sugar1/2 cup
- Egg1
- Oil3 tbsp
- Icing sugar1/4 cup
Method
Whisk the wet
Whisk the egg, oil and caster sugar until thick and a little foamy. Beating them well dissolves the sugar and traps some air, which gives the crinkles their glossy, fudgy inside.
Add cocoa and flour
Sift in the cocoa and flour with a pinch of salt, then stir to a soft, sticky dough. Sifting breaks up any cocoa lumps so the dough is smooth and every bite tastes evenly of chocolate.
Chill firm
Chill the dough in the fridge for at least twenty minutes until it is firm enough to roll. Cold dough spreads slowly in the basket, which is what lets those clean white cracks form on top.
Coat in sugar
Roll the dough into balls and toss them heavily in icing sugar until thickly white. Roll them twice so the sugar layer is dense, as a thin coat just melts in and the crinkle pattern will not show.
Air-fry
Air-fry at 160C for 12 min until puffed and crackled with set edges. The centres stay soft, so leave them on the tray to cool and finish setting before you lift them.
