Having made some crinkle cookies for the first time a couple of weeks ago I thought I would try some chocolate ones today. I checked a few recipes and they all seemed to vary to some degree, some using cocoa powder only, some using melted chocolate only and some using a combination of both. For mine I decided that a good helping of cocoa powder would give a lovely chocolate flavour and would make things a lot simpler.
So this is just a very basic recipe, but the resultant cookies, being a cross between a brownie and a cookie, are very good indeed. Coated in icing sugar and with the rich chocolate flavour they are simply delicious. Certainly it is difficult to eat just one.
This recipe will make about 24 cookies, using a level tablespoon of dough for each one. Some of mine were slightly larger so I only got 22.
Chocolate Crinkle Cookies – Video
- 130g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 60g cocoa powder
- 150g caster sugar
- 57g softened butter
- 1 tsp vanilla extract.
- 65g icing sugar( for rolling the dough balls)
- 2 medium eggs(large in USA)
- In a stand mixer cream the butter and caster sugar and the add the eggs and vanilla extract.
- Beat until fully combined.
- Mix the flour, baking powder, salt and cocoa powder together and add to the butter mixture.
- Mix until just combined into a sticky dough.
- Refrigerate the dough for at least 3 hours to allow it to firm up.
- Preheat the oven to 180C/160C/350F.
- Line a couple of baking trays with parchment paper.
- Place the icing sugar into a bowl.
- Roll the dough into balls, using one level tablespoon of the mixture, and roll in the icing sugar until fully coated. Try to work quickly as the dough will warm up and become more sticky.
- Place each ball on the baking tray, leaving a gap of at least one inch between each ball.
- Bake in the oven of 10-12 minutes, the dough will spread slightly but will still be domed.
- Remove from the oven and cool on a wire rack before serving.