These Chocolate Crinkle Cookies are so gooey rich and delicious that there almost like brownies! The crack on the tops of the cookies while cooking are normal so don’t be alarmed.
Chocolate Crinkle Cookies
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 cup Plain flour
2 Eggs -(at room temp)
1 tsp Vanilla extract
0.33 cup Icing sugar
200 gram Dark chocolate-chopped
60 gram Butter
Directions
- Preheat oven to 160 degrees.
- Melt chocolate and butter in heatproof bowl set over pan of simmering water and stir until smooth. Cool slightly.
- In a small bowl combine flour, baking powder and pinch of salt.
- Using and electric mixer on high, beat eggs and castor sugar for 2 min, until pale. Reduce speed to medium.
- Add the chocolate and vanilla, then beat in flour mixture and beat until combine. Cover bowl and chill for 1 ½ hours.
- Line baking trays with baking paper. Place icing sugar in a small bowl.
- Shape dough into 4 cm balls and roll in icing sugar. Place balled on prepared trays and press each one lightly with hand to flatten.
- Bake for 12-15 minutes until edges are set.
- Cool cookies on trays for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Chocolate Crinkle Cookies suitable for freezing up to 3 months
- store the cookies in an air tight container for up to 5 daysRecipe submitted by Kelly Mungoven
Response to “Chocolate Crinkle Cookies”
I have tried these with my glute-free flour mix. Even then they are gorgeous! I have small business in UK (bakery/cafe) for people with food allergy so I am giving these to my customers with cup a tea or coffee. They love it! Highly recommended recipe!