Chocolate Crinkle Cookies

Looking for an easy, somewhat different chocolate cookie? These chocolate crinkle cookies definitely the answer, especially because the ingredients would most probably already be in your pantry – that’s if you, like me, are always stocked up with chocolate πŸ™‚

A tip with these cookies are to stick to the oven time, I thought they weren’t done and left them a wee bit longer and now they’re extra crunchy – so definitely stick to the prescribed time.

Another tip is to coat it with quite a bit of icing sugar before you pop them in the oven is it melts into the cookie and you want that great crinkle cookie look, so generously coat away!

Ingredients:

  • 85g unsalted butter, diced
  • 60g chocolate (to your preference – I used Lindt couverture 55%)
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • Icing sugar to coat

Method:

  1. Line a large baking sheet (or two if it is not large enough) with baking paper
  2. In a small saucepan, over low heat, melt the butter and chocolate, stirring occasionally to ensure it does not burn.
  3. Pour the chocolate mixture into a large bowl, allowing to slightly cool. Stir in the sugar then add the egg, vanilla and beat until light and fluffy (approximately 2 minutes). I would definitely recommend using an electric mixer.
  4. Sift the flour, cocoa powder, bicarbonate of soda and salt. Gradually add this dry ingredients to the chocolate mixture and stir to combine. Cover and pop into the fridge until firm, approximately 1 hour.
  5. Preheat the oven to 190 degrees celcius. Remove the cookie dough from the fridge. Using a teaspoon, scoop the dough and roll in your hands to create a small ball (I made dough balls of 20g each). Generously roll each ball in icing sugar, ensuring that they are generously coated.
  6. Pop the coated dough balls on the prepared baking sheet, leaving enough room to spread and bake the cookies until they puff and crack – between 10-12 minutes.
  7. Remove from the oven, leaving them on the baking sheet for another 2-3 minutes before placing them on a wired rack to cool completely.
  8. Enjoy! xx

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