Chocolate Crinkle Cookies

Thalia Ho

dessert biscuits

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Servings

24 Servings

Prep time

15 Minutes

Cooking Time

12 Minutes

Calories

--- Kcal

Ingredients

  • 250g (2 cups) plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp instant coffee or ground espresso, optional
  • 1/2 tsp salt
  • 350g (1 3/4 cups) caster sugar
  • 115g (1/2 cup) unsalted butter, melted
  • 50g (2/3 cup) Dutch processed cocoa powder, see tips above
  • 3 eggs
  • 1 tsp vanilla extract
  • 120g (1 cup) icing sugar, sifted
  • Flaked salt

Directions

  1. Begin this recipe ahead of time to allow the dough to chill in the fridge for four hours or overnight (see tips above). In a medium-sized mixing bowl, whisk together the flour, baking powder, espresso powder if using and salt. Set the bowl aside.
  2. In a separate medium-sized mixing bowl, whisk together the sugar, butter and cocoa powder until coarse but combined. Then whisk in the eggs, one at a time. The mixture will be very smooth and glossy. Whisk in the vanilla.
  3. Use a wooden spoon or large rubber spatula to stir the dry ingredients into the wet ingredients until combined. The dough should be soft but thick. Cover and chill in the refrigerator for at least 4 hours.
  4. When you’re ready to bake, pre-heat the oven to 180°C. Line two large baking trays with non-stick baking paper. Put the icing sugar into a small bowl.
  5. Using a small cookie scoop or tablespoon as a measure, divide then roll the dough into evenly sized balls. The dough will be quite sticky so make sure to wash your scoop in a little warm water every so often to ensure even and clean rolling.
  6. Toss the balls on the tray in the icing sugar until well coated. They should be completely covered in icing sugar, with no visible dough. This will help create the crinkle effect and contrast when baked. Then divide them between the trays, making sure to leave a few centimetres between cookies for spreading. You should fit about 8 per tray, depending on the size of your trays. Set the remainder aside to bake off later or freeze.
  7. Bake for 10 to 12 minutes, rotating the trays halfway through baking, until puffed, crinkled and just firm around the edges. These cookies are chewy rather than crunchy. Remove from the oven and sprinkle with a pinch of salt, if desired. Let cool for 5 minutes before transferring onto a wire rack to cool further before serving.