Chocolate crinkle cookies are made from soft chocolate dough on melted chocolate and butter, which absolutely needs 2 hours to chill in the fridge. The balls are rolled in powdered sugar, and as they bake, those signature white cracks open up on top. So, so good - recommended!
Chocolate Crinkle Cookies
Fantastically fragrant chocolate cookies with white cracks: dough made with melted chocolate and butter, rolled in powdered sugar.
Ingredients
Method
- Melt the chocolate with the butter over a double boiler.
- Meanwhile, beat the eggs with the sugar in a bowl using a mixer.
- Pour in the chocolate mixture, beat once more, and turn off the mixer.
- Add the dry ingredients - flour, cocoa powder, baking powder, salt - and the extract. Knead the dough well with a spatula.
- Cover the bowl with plastic wrap and chill in the fridge for 2 hours.
- Scoop the dough with a tablespoon, roll into balls, coat generously in powdered sugar and place on a baking sheet.
- Once all the cookies are shaped, gently flatten each one with a glass.
- Bake in a preheated 180-190 °C oven for 15-18 minutes - until the aroma is amazing and cracks appear on top.
- Let the cookies cool - then dig in. Enjoy!
Notes
The more generously you roll the balls in powdered sugar, the more striking the white cracks on the cookies will be.
Tips
- Two hours in the fridge is non-negotiable. Warm dough won't roll into balls, and the cookies will spread flat on the sheet.
- Fold in the dry ingredients with a spatula, once the mixer is already off - that keeps the dough soft.
- Roll generously in powdered sugar: a thick layer of powdered sugar is exactly what gives those contrasting white cracks.
- Gently flatten the cookies with a glass after shaping them on the sheet, so they bake evenly.
- How to tell they're done - an amazing aroma and cracks on top, usually around 15-18 minutes.
- Extract - to taste: I use almond, but vanilla or rum extract works too.
Leave a Reply