Chocolate Crinkle Cookies
Traditional Christmas cookies that are deliciously thick, soft-baked, and are as rich and fudgy as brownies. These are absolutely the BEST chocolate crinkle cookies!
Servings: 25 cookies
Calories: 120kcal
Ingredients
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- ¼ cup (56g) unsalted butter melted
- 1 teaspoon vanilla extract
- ½ cup (90g) dark chocolate melted
- 1 cup (125g) icing/powdered sugar for coating
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.
- Add the dry ingredients, and mix until combined. You'll get a very soft and sticky dough.
- Freeze the mixture for 30 - 45 minutes, or until firm and chilled completely through.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Roll the dough into 0.8oz balls. Add the icing sugar to a small bowl, and generously coat each ball. Roll once again, then place onto the prepared baking tray.
- Bake for 10 - 11 minutes. The cookies will be very soft, but will firm up as they cool.
- Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).
When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in icing sugar, and bake as instructed.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 48mg | Fiber: 1g | Sugar: 13g