Chocolate crinkle cookies are rich chocolate biscuits with a striking cracked surface, and Chocolate crinkle cookies are good when you want something tasty and beautiful at the same time. Chocolate crinkle cookies are not difficult to make, and Chocolate crinkle cookies are suitable for baking together with children or for a cooking party with friends.
The balance of ingredients gives Chocolate crinkle cookies their texture and flavour. Flour gives Chocolate crinkle cookies structure, cocoa powder gives Chocolate crinkle cookies their deep chocolate taste and dark colour, baking powder helps Chocolate crinkle cookies rise and split on top, butter adds tenderness, eggs bind the dough, sugar sweetens and supports the texture, and icing sugar creates the pale coating that makes the cracks stand out after baking.
The dough should be watched for texture before shaping Chocolate crinkle cookies. The finished dough should be smooth, sticky and a rich dark brown, and the dough should then be chilled for 1 hour so Chocolate crinkle cookies are easier to shape. Chocolate crinkle cookies should be baked at 180°C for about 15 minutes, and Chocolate crinkle cookies are ready when the surface has cracked.
The sweetness can be adjusted in Chocolate crinkle cookies without changing the method. Chocolate crinkle cookies can be made with 150 g sugar instead of 150 g to 165 g only if you prefer a less sweet result, because the source notes that half a cup can be used instead of three quarters of a cup. Butter, cocoa powder, flour, eggs and icing sugar are otherwise treated as the main ingredients that keep Chocolate crinkle cookies true to the original version.
Chocolate crinkle cookies are served simply so the cracked finish stays the focus. Chocolate crinkle cookies can be served once cooled, as a sweet bake for tea, coffee or a casual dessert table. Chocolate crinkle cookies also suit festive baking because the contrast between the dark dough and the white sugar coating looks especially decorative.
Chocolate crinkle cookies keep best after cooling completely. Chocolate crinkle cookies can be stored in an airtight container in the refrigerator for up to 3 days, and chilled Chocolate crinkle cookies will keep their flavour and texture better over that time. Chocolate crinkle cookie dough can also be chilled as directed before baking, because the 1 hour rest is part of the method and makes shaping easier.
Questions about this recipe
Why do I need to chill the dough for 1 hour?
Chilling the dough for 1 hour makes Chocolate crinkle cookies easier to shape because the dough is sticky. Chilling the dough for 1 hour also helps form neat balls before coating them in icing sugar.
How do I know when Chocolate crinkle cookies are done?
Chocolate crinkle cookies are done after about 15 minutes at 180°C when the tops have cracked. The cracked surface is the sign given in the recipe for the right result.
Can I make Chocolate crinkle cookies less sweet?
Chocolate crinkle cookies can be made less sweet by using 100 g sugar instead of 150 g. The original recipe specifically notes that half a cup of sugar can be used instead of three quarters of a cup.
How big should I make the cookie dough balls?
Chocolate crinkle cookie dough balls should be about the size of a walnut, around 3 cm in diameter. Chocolate crinkle cookie dough balls should also be flattened slightly after placing them on the tray.
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