If the Crinkle Cookies could sing, then they would definitely twinkle a song of chocolate and joy, full with zelidecious notes. All chocolate lovers, prepare your kitchen orchestra and let's make together sweet memories: Crinkle Cookies!

Ingredients for around 25 cookies:

• 180 gr. white flour
• 300 gr. white sugar
• 90 gr. cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla powder/essence
• 3 eggs
• 125 ml. sunflower oil
• 50 gr. powder sugar 

Method:

1. In a large bowl, place the dry ingredients: flour, sugar, cocoa powder, baking powder and salt. Stir with a spoon.
2. In another large bowl, whisk for a few minutes the vanilla, eggs and sunflower oil.
3. Stir 1/3 of the dry ingredients into the egg and oil mix using the whisk. Add the second third and start using one of your hands to mix the batter (keep one hand clean to hold the bowl and the other for mixing as the batter will be sticky). Add the last third and continue mixing with your hand until all the dry ingredients are well incorporated into the batter. You should have a sticky, quite firm batter.
4. Leave the batter in the bowl and wrap with plastic foil. Refrigerate overnight or for at least 6h before baking the cookies. At this point you can even freeze the batter for later use (just make sure you take it out of the freezer and leave to defrost 1 night in the fridge before baking). 
5. Heat oven at 160'C. 
6. Place baking paper on a baking tray and take the batter out of the fridge.
7. Using a kitchen scale, make round balls of batter, around 30 gr. each. Cover each ball with powder sugar and place it in the baking tray. Leave space between each cookie as they will spread and grow while cooking. 
8. Place cookies in the oven for 10-12 min., until you see delicious cracks on the surface. 
9. Take tray out of the oven and leave the cookies inside it to cool for 20 min. 
10. The result will be a crunchy exterior and sticky interior. Enjoy!