The Best Air Fryer Chocolate Crinkles
These were one of my favorite cookies growing up, so I had to figure out how to make them at home. I never thought they would be this easy to make at home using just an air fryer.
They’re slightly crisp and crackly on the outside, soft and fudgy on the inside. I hope you love them as much as I do.
Ingredients
Dry Ingredients
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/4 cup palm oil
Wet Ingredients
1/4 cup palm oil
1/2 cup brown sugar
2 eggs
1 tsp vanilla
For Coating: White sugar & Powdered sugar
Instructions
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the brown sugar, palm oil, eggs, and vanilla until smooth and slightly thick.
- Gradually fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours, or overnight for the best results.
- Preheat your air fryer to 180°C.
- Scoop the dough into equal-sized balls. Roll each ball first in white sugar, then generously in powdered sugar. Transfer them to the preheated air fryer immediately to prevent the sugar coating from melting.
- Line the air fryer basket with baking paper and arrange the cookie dough balls, leaving enough space between them to spread. Cover them with a DIY foil tent or metal plate (shaped to fit your air fryer) to prevent the tops from browning too quickly.
- Air fry at 180°C for 7 minutes.
- Carefully remove the foil cover, then continue cooking at 160°C for 3 minutes.
- Let the cookies cool on the baking paper until they are firm enough to lift without sticking. They’ll continue to set as they cool, leaving you with a slightly crisp, crackly exterior and a soft, fudgy center.