Chocolate Crinkle Cookies
Imagine how a brownie would be if it was a cookie. Can you picture it? Well, these chocolate biscuits are exactly that.
These cookies, originally from the USA, are known as crinkle cookies because of the “cracks” that appear in them.
How do the crinkle happen?
These crinkles occur thanks to the coldness of the dough.
Once the dough is ready, you must put it in the fridge for at least 4 hours. During this time, the dough will become cold.
Once out, we shape them, coat them with icing sugar and they go straight into the oven.
During baking, the chilled dough will expand and cause the icing sugar to create those characteristic cracks.
To make those chocolate crinkle cookies, you will need:
- Cocoa powder. Make sure you buy unsweetened cocoa powder.
- Oil. For this recipe I like using sunflower oil, but any neutral vegetable oil should work fine
- Eggs. You will need two large eggs.
- Vanilla extract.
- Flour. All-purpose white flour works amazing for this recipe.
- Baking powder.
- Icing sugar.
When making these chocolate crinkle cookies, remember to:
- Use eggs at room temperature, this way they will mix easier.
- Chill the dough for about 4 hours in the fridge (or more). This dough is very sticky and the time in the fridge will help to prevent it from sticking too much when you shape it into balls. Also, remember cold dough is key to achieve the crinkles while also ensuring the cookies don’t expand too much sidewise.
- Size of the biscuits. You can make large biscuits (like mine) using about 30 ml of dough. If you choose to make them smaller (15 ml), reduce the baking time in the oven to 11 minutes.
- After baking the cookies they will be soft, this is normal. Let them cool and they will harden.
How To Make Chocolate Crinkle Cookies
- 60 g cocoa powder
- 205 g sugar
- 60 ml oil
- 2 eggs, large
- 1 tsp. vanilla extract
- 130 g flour
- 1 cdita. baking powder
- ½ cdita. salt
- Icing sugar
- In a bowl add the cocoa powder, the sugar and the oil. Mix together.
- Beat the eggs, one at a time.
- Add the vanilla extract and mix once more.
- In another bowl sift the flour, the baking powder and the salt.
- Add the sifted mixture to the wet mixture and mix with the help of a spatula. Be careful not to overmix.
- Once ready, cover and leave to rest in the fridge for at least 4 hours.
- Using a spoon (I love using an ice cream spoon), take a portion of dough. For small cookies, you will need about 1 Tbps. of dough. For large cookies like mine, use 2 Tbps. of dough.
- With your hands, give it a round shape and coat the cookie in icing sugar.
- Repeat until the dough is finished, you will get 12 large cookies or 24 small ones.
- Bake them in a preheated oven at 175º C for 12 minutes (large cookies) or 10 minutes (small ones). During this time the cookies will melt towards the sides and then rise upwards.
- Once ready, remove them from the oven. The cookies will be soft, this is normal. They will harden as they cool down.