Chocolate Crinkle Cookies
Make fudgy chocolate crinkle cookies with melted chocolate, cocoa, and a snowy double-sugar coating for dramatic cracks and a soft brownie-like center.
Prep: 30 minutes
Cook: 13 minutes
Total: 1 hour 43 minutes
Ingredients
Ingredients
- 200 g dark chocolate chips or semi-sweet chocolate melted and cooled
- 60 g unsalted butter melted and cooled
- 2 large eggs room temperature
- 1/4 cup white sugar
- 1/4 cup brown sugar tightly packed
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder sifted, not Dutch processed
- 1 cup plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp cooking salt
- 1/4 cup white sugar for coating
- 3/4 cup icing sugar powdered sugar for coating
Instructions
Instructions
- Whisk the cocoa powder, flour, baking powder, and salt together in a medium bowl.
- Melt the chocolate in a heatproof bowl in 20-second microwave increments, stirring between each, then cool for 5 minutes.
- Whisk the melted butter, eggs, white sugar, brown sugar, and vanilla into the chocolate.
- Stir in the dry ingredients with a wooden spoon until combined; refrigerate the loose dough for 30 minutes.
- Heat the oven to 180°C/350°F (160°C fan-forced) and line two baking trays.
- Scoop 1 1/2 tablespoons of dough into 20 to 22 balls, roll each in white sugar, then coat thickly in icing sugar.
- Bake for 13 minutes until puffed with a light crust and jiggly centers; cool 5 minutes on the trays, then transfer to racks.