These chocolate crinkle cookies are so darn adorable, I just couldn’t resist them the first time I saw them!
However, unlike my other cookies, these are not crispy on the outside and chewy in the middle. Nuh-uh. These have more the texture of brownie-cookie. Cakey, still a little chewy, and oh so cute!
Did I mention how much I adore the way these cookies look?! 😍
Now don’t get me wrong. I love me a good chewy cookie! From the more traditional choc chip cookie to snickerdoodle cookies. Or how about biscoff cookies and even more seasonal ones like these amazing hot cross cookies? All cookies get my vote. No cookie discrimination here! 😉
But these chocolate crinkle cookies get my vote just for how they look!
I mean, they do say you eat first with your eyes, right? So a good looking cookie means you’re onto a winner from the start, right?
What’s more, they’re actually pretty simple to put together. This makes these cookies a really lovely bake to do with children too!
And, as an added bonus, watching them bake up and crack as they bake is such fun for the kids! Both my children have been weirdly fascinated to just sit and watch the magic happen in the oven! I dunno, perhaps my kids are a little weird like their mama?! 😆
Even once baked, these will disappear pretty quick. Look for the tell-tale happy, chocolate-y faces to find the thieves!
For me, these cookies are just so beautiful with their unique crackles. Absolute perfection, mainly because you will never have the same one twice! I think this is my favourite part of these. The uniqueness (is that a word?!) of each one ☺️
Thanks for joining me today friends. Hope you enjoy this bake as much as my family has!
Happy baking!
🙂 x
Chocolate Crinkle Cookies
18-20
cookies10
minutes10
minutes1
hour10
minutesThis adorable little cookies are such fun!
Keep the screen of your device on
Ingredients
75 g (¼ cup + 1 tbsp) unsalted butter, at room temp
325 g (1 cups + ½ cup + 2 tbsp) caster sugar
4 large eggs, at room temp
2 tsp vanilla extract
100 g ¾ cup + 2 tbsp) cocoa powder
320 g (2 cups) plain (all purpose) flour
1.5 tsp baking powder
0.25 tsp salt
2 tsp instant espresso powder (optional, see notes)
70 g (½ cup) icing (powdered) sugar
Directions
- Mix butter and sugar together in a large bowl until combined. Add one egg at a time, beating in until just blended, about 10 seconds each. Add vanilla with the last egg and beat thoroughly until mixed in.
- Sift together the flour, cocoa, baking powder, salt and espresso powder, if using. Add to your wet ingredients and beat to combine. Your dough will be very VERY stiff. Put your cookie dough in the fridge for at least an hour, ideally 3-4 hours to really firm up.
- When you’re ready to bake your cookies, preheat your oven to 180C/350F and line a baking sheet with baking paper. Put your icing sugar into a small bowl. Using an ice cream scoop, or a spoon, scoop out tablespoon sized balls of dough. Roll the dough into balls, then roll the balls in the sugar to completely coat it (see note below).
- Place your prepared sugared cookie dough balls on your lined baking sheet, making sure to leave enough room between them for them to expand. Bake for 10-15 minutes until the cookies are cracked and the dough in the cracks looks just baked. Cool a few minutes (to firm up) on the baking sheets, then transfer to a cooling rack to cool completely.
Recipe Video
Notes
- Using espresso powder in chocolate bakes enhances the flavour of the chocolate, and you won’t taste the coffee, I promise!
- Your dough balls should be covered in a really generous layer of icing sugar. Enough that your balls of cookie dough are completely white, and you can’t see any of the chocolate underneath.
