Using a flat paddle, combine white granulated sugar, brown sugar, iodized salt, vanilla powder and corn oil.
Add in eggs, one at a time, followed by the glucose syrup.
In a separate bowl, combine baking powder, baking soda, KESSLER’S® Alkalized Cocoa Powder and all-purpose.
Add in dry ingredients gradually until one smooth mixture is achieved. Transfer crinkle cookie dough into a clean stainless bowl covered with cling film then chill until firm enough to scoop or form into 30 g balls.
Roll dough into the granulated sugar first then sifted confectionery sugar. Immediately place cookie dough on a greased baking sheet, 2 inches apart and bake for 10 minutes in a 175°C preheated oven.
Loosen bottom of the chocolate crinkle cookies with a metal spatula and allow to cool on wire racks. Cool thoroughly then store in airtight containers in room temperature.