Chocolate crinkle cookies
I never really make cookies. I don’t know why or well, maybe just to prevent myself from eating the entire stack. That is a very good reason not to make them. 🙂 Growing up – as you might know by now – my mom hated cooking and trying to dig through my memory I don’t think we ever made cookies together. I did bake cookies when I was at my friends house. Her mom always made those ‘sand cookies’ which you could make into any kind of shape so my friend and I loved to do that. And – as usual – we also would end up eating most of the dough…
For some reason, even though I now bake a LOT every year, the cookie thing never stuck with me. Maybe because they do not excite me as a beautiful cake, bundt or pie does. It’s just what it is; a cookie. Flat and small. And even though I’ve seen many gorgeous examples of beautifully made works or art that are then called a cookie, it is not something I am likely to make a lot of. However, when I saw this recipe for these chocolate crinkle cookies I just wanted to try them out. The recipe is very simple and the only real time requirement is the cooling in the fridge (1,5 hour) Other then that; it is easy. Do make sure your oven is at the right temperature or the crinkle effect will be lost.
You see I made two batches. One – the darker photos – are with the correct crinkles, but the other batch I made a mistake with the oven temperature putting it on 140 C instead of 160 C which means the cookies are good, but don’t have those cute cracks. And what are chocolate crinkle cookies without the crinkles right?
The inside of these cookies is a lot like a brownie. Nice and soft, while the outside has a bit of crunch. Absolutely delicious and aren’t these perfect for your Christmas cookie table (not that you would maybe have a Christmas cookie table, but it sounds good doesn’t it?)
I changed the base recipe a little bit to incorporate more of my favorite spices in here. But you can leave those out if you don’t like them!
Chocolate crinkle cookies
- 175 g plain chocolate chopped
- 60 gr unsalted butter
- 175 g plain flour
- ½ tsp baking powder
- 2 eggs at room temperature
- 150 g caster sugar
- 1 tsp vanilla extract
- 1,5 tsp spices I used cinnamon, ginger, cloves, nutmeg and cardamom
- 60 g icing sugar
- Heat the oven to 160C/fan 140C/gas 3. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder, spices and ½ tsp salt.
- Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.
- Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.