Chocolate Fudge Crinkles


  • 140g All Purpose Flour
  • 3g Baking Powder
  • 2g Salt
  • 0.55g EZ’s Best Vanilla Powder (1/8 tsp)
  • 3g CATALINA Black & Bold
  • 38g CATALINA Premium & Pure
  • 1.5g Coffee Powder


  • 50ml Vegetable Oil
  • 1 pc Fresh Egg
  • 175g White Sugar
  • 50g White sugar for rolling
  • 100g Confectioner’s Sugar for 2nd rolling

Pre-heat oven to 177C.

  • Pre-heat oven to 177C.

    • Combine flour, baking powder, salt, vanilla powder and Catalina Cocoa Powders.
    • In a large mixing bowl, combine sugar, oil and egg.
    • Gently fold in dry ingredients mixture. Do not overmix.
    • Rest for 20-30 minutes.
    • Using ice cream scoop or weigh desired portion, gently roll into balls.
    • Drop the balls into granulated sugar and roll to coat.
    • Transfer balls to confectioner’s sugar and roll to coat evenly.
    • Bake at 325 F for 11-12 minutes. Do not overbake.