Now these Chocolate Crinkle Cookies are the perfect mixture of cookie and brownie. If you are looking for a soft squidgy and overtly chocolatey treat, then you need these. The trick to these is to slightly under bake them. Once the outsides are set remove from the oven and allow to cool. This will ensure that you have a gloriously soft interior. The look of these cookies make them irresistible, the crinkled, cracked appearance makes sure they don’t stick around for long.
Now I, personally, don’t need an excuse to make cookies. However if you want a reason why not bake these for Valentine’s Day? They are perfect to whip up and are super easy to make. If you have children then they will love the processes involved in these cookies. The initial mixing is very easy then there is a chilling process. I chill this mix in the freezer for 10 minutes. This makes these cookies quick and prevents children getting bored halfway through.
Once the mixture is chilled you then need two bowls or plates one with granulated sugar and the other with icing sugar. First you roll a teaspoon amount of the mix into a ball, then coat in the granulated sugar. This will give the ball more structure, this tip means the chilling time can be kept short and the icing sugar coats evenly. You want a good coating of the icing sugar. This is what is going to crack during baking. The reason it cracks is the outside layer hardens before the cookie spreads. They could also be perfect for Christmas, as they almost look snow covered.
They are best eaten within a couple of days of baking. I enjoy them microwaved for 10 seconds. There’s nothing quite like a warm treat. I use coconut oil in these and it does give a faint whisper of coconut flavour. Personally I love this, if you are not keen on the coconut then use a flavourless vegetable oil. I also wanted to keep the batch size manageable. All too often I see cookie and cake recipes that would assume you are baking for an army. This recipe makes 12 good-sized cookies and maybe an extra one as a treat for the cook.
Now I will warn you that once you make these and taste them there is a chance you will be making them very often indeed. They are certainly a crowd-pleaser and you will get asked for the recipe I am sure. Who doesn’t love a soft fudgey chocolate treat? The Chocolate Crinkle Cookies are perfect for any occasion. As with all sweet treats they are a ‘sometimes’ food and that is what makes them so special. They would be a welcome addition to any celebration you are having. What to try another cookie recipe? Take a look at my Brown Sugar Shortbread or Chocolate Chip Tahini Cookies.
I would love to know what you think of these Chocolate Crinkle Cookies. When would you make them? Let me know in the comments below. If you try them I’d love to see your pictures tag me on Instagram @cubbinthekitchen or use the #CUBBintheKitchen for a chance to be featured in my stories. Happy Baking!
Chocolate Crinkle Cookies
Ingredients
- 2 Large Eggs
- 75 grams Granulated Sugar
- 25 grams Cocoa Powder
- 35 grams Dark Chocolate Melted
- 60 ml Coconut Oil Liquid
- 1 tsp Vanilla Extract
- 125 grams Plain Flour All Purpose
- 1 tsp Baking Powder
- 0.25 tsp Salt
For Rolling
- Granulated Sugar
- Icing Sugar
Instructions
- Whisk together Eggs and Granulated Sugar in a large bowl until light and fluffy.Whisk in the Cocoa, Melted Chocolate, Coconut Oil and Vanilla Extract until combined.Sieve in the Flour, Baking Powder & Salt and stir until it completely combined.(It will be sticky)Place the mix in a Tupperware and into the freezer to chill for 10 minutes.(If you wish to chill over night then pop in the fridge)
- Preheat the oven to 160°C Fan and line two baking trays with baking paper.
- Using a spoon portion out balls of the dough and roll in granulated sugar.Next roll in icing sugar to completely coat.Place on baking trays and then bake for 9-12 minutes.
- Remove when the edges are set and the centres a still soft, cool on a wire rack then enjoy.
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