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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Preparation:15 minutes
Baking:7 minutes
Resting:2 hours
Total:2 hours 22 minutes
Servings: 20
These chocolate crinkle cookies can be made in one bowl and are perfect for making with children. And, if you are looking for a delicious gift idea then these mouth watering cookies are the answer.

INGREDIENTS LIST
 

  • 60 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
  • 40 g unsweetened cocoa powder (5 tbsp)
  • 180 g caster sugar
  • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
  • 2 medium eggs
  • 170 g plain flour (all-purpose) (BL55)
  • 1 pinch fine sea salt
  • 1 tsp baking powder
  • 60 g icing sugar (US powdered sugar)

Preparation
 

  • Cookie dough: To a large bowl or a food mixer add the oil, cocoa powder, sugar and vanilla. Mix until well combined.
  • Add the eggs one at a time, mixing in-between each addition until smooth and shiny.
  • Add the sieved flour, baking powder and salt and stir until combined.
  • Resting the dough: (optional) Chill the dough for 2 hours or longer, even overnight if possible. (see notes)
  • Preheat the oven to 170°C fan / 375°F / Gas 5.
  • Line a baking tray with parchment paper or a silicone mat and set it aside.
  • Shaping: Place the icing sugar in a bowl. Divide the cookie dough into 16 balls and gently roll in the bowl of icing sugar to coat them heavily.
    Coating: To ensure you get the nice finish on these cookies, coat them heavily in the icing sugar. As with resting the dough (see notes) we want to avoid the cookies having a faded appearance.
  • Place the coated cookie balls on the prepared baking tray. (You may not be able to bake all the cookies at once as they need space around them as they bake to spread. I use a silicone mat (30x40 cm) on my baking tray and this allows me to bake a maximum of 20 cookies at one time.) I tend to bake them in 2 batches.
  • Baking: Bake for 7-8 minutes or until the edges are set. (See notes)
  • Allow the cookies to cool for 2-3 minutes on the baking sheet to continue setting, then transfer to a wire rack to cool.

Notes & Tips

Resting: If you want to get the best results, chilling the dough will help develop the flavour, texture and most importantly it will stop the icing sugar from being absorbed into the cookies as they cook and fading their appearance.
If you really can’t wait with the resting, you can bake them straight away but for the reasons above they just won’t be the same. 
Baking: Just like baking brownies you need to have good control over the baking time. Try to take them out of the oven just before they look fully baked, the residual heat left will set the centres and you will get the soft, brownie-like texture you’re looking for. If they overcook, they will be very dry. 
For me, the cookies took around 8 minutes in my oven. For the best result, I recommend trying with one cookie and adjusting the time for the rest based on the result.
 
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KEYWORDS biscuit and cookie recipes, chocolate recipes, christmas recipes, dairy free recipes

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