Last Christmas I tried out the chocolate crinkle cookies and they were a super hit with kids! The fact that they crinkle/crack on top is definitely the USP. My kids love to pull up their little chairs and sit in front of the oven and watch the science of cookies baking unfold before their very eyes. They can't seem to wait until the cookies are out of the oven and cool a bit before they dig into the slightly soft, brownie-like cookies with a molten chocolate centre (thanks to the choco chips sneaked inside!). These cookies are so irresistible that you won't be able to stop at just one! I love the fact that they are soft, crumbly and melt in the mouth unlike regular cookies! I have tried several recipes - most of them were complex and over the top but in the end I stuck to the good ol, simple and fool proof recipe that I found in a cookbook years ago. I have slightly tweaked it to add chocolate chips as they help give u gooey centers but you can leave them out.
While the icing sugar may seem a lot it is important to coat the dough balls thickly in it as the cracks look more prominent when the cookies have been adequately 'iced'. This is also why the dough isn't ultra sweet to begin with.
Crinkle cookies are also called as chocolate truffle cookies as they appear like truffles in shape and size. These make excellent festive gifts. Just wrap 'em up in clear plastic pouches tied with pretty ribbons and you can surely bring a smile on someone's face this Christmas!
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Prep time: 15 mins |Chilling time: 3-4 hours or overnight | Baking time: 8-10 mins | Yield: 20 cookies
- 160 grams (1-1/2 cups) all purpose flour (maida)
- 50 grams (8 tablespoons) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a fat pinch of salt
- 200 grams (1 cup) caster sugar
- 50 grams (1/4 cup) unsalted butter, cubed
- 2 eggs
- 1/4 cup chocolate chips (optional)
- 2 teaspoons vanilla extract
- 110 grams (1 cup) icing sugar
1. Have a clean working surface ready as the dough is very sticky. Keep all ingredients ready
2. Sift the flour, baking soda, baking powder, salt and cocoa powder into a large bowl. Add the sugar and mix well.
3. Rub the cubed butter into the mixture till it resembles breadcrumbs
4. In another bowl beat the eggs and vanilla extract together. Add this mixture to the flour mixture and mix till it is well incorporated. The dough will be very sticky. Add the chocolate chips if required.
5. Place the dough on a cling film/plastic wrap, cover and refrigerate it for 3-4 hours or overnight.
6. When you are ready to make the cookies, cover a large baking sheet with baking parchment. Preheat oven to 170 degrees C. Place the icing sugar in a small bowl
7. Scoop out a tablespoonful of the dough and roll it into a ball between your palms. Do not flatten them. Work as quickly as you can as the dough can get sticky in no time. Roll the balls into the icing sugar - coat them very heavily as the cracks on top look more prominent when the icing is adequately coated.
8. Place the coated balls on the baking sheet, spaced well apart. Bake in the preheated oven for 8-10 minutes. (If you are using the choco chips, 10-11 minutes is good). For slightly soft/gooey centred cookies 8-9 minutes is good.
9. Remove from the oven and allow the cookies to cool completely - do not remove from the baking sheet until almost cooled or they will crumble.
10. Once cooled completely, store in an airtight container.