Chocolate crinkle cookies
Cooking time
40 minutes + chillingSkill level
EasyServings
Makes 20These cookies have an almost brownie-like texture and will keep well for about 5 days - if you can resist them for that long
Nutrition and extra info
Nutrition per serving
- kcalories
- 148
- protein
- 2g
- carbs
- 23.6g
- fat
- 5.7g
- saturates
- 3.2g
- fibre
- 0.5g
- sugar
- -
- salt
- 0.08g
Ingredients
- 175g plain chocolate, chopped
- 4 tbsp unsalted butter
- 175g plain flour
- ½ tsp baking powder
- 2 eggs, at room temperature
- 150g caster sugar
- 1 tsp vanilla extract
- 60g icing sugar
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Method
- Heat the oven to 160C/fan 140C/gas 3. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ½ tsp salt.
- Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.
- Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.
Recipe from olive magazine, August 2006
Comments, questions and tips
Comments
These taste nice but the instructions are misleading. You obviously do not need to preheat the oven if you are leaving the mixture to set for several hours. The recipe also states mix in the salt but this is not listed in the ingredients. A weight a butter rather than tbsp would also be more accurate. They were easy to make and tasted nice, although we feel they would be nice with some chocolate chips as they have a very cakey texture!
I baked these yesterday after chilling the mixture in the fridge from the previous evening as the recipe suggested. I was so looking forward to them but was slightly disappointed, I felt that they tasted fairly bitter and not as sweet as I would have liked. I did eat a couple but will not bother to make again.
Had no baking powder so used SR flour and it was fine. Couldn't understand why the tbs butter? It converted to 56g so I just added that. Lovely recipe, will use again, looked just like the photos. Made 3 batches out of the mixture, kept fine in the fridge overnight, it's annoying having to wait for the mix to harden but it was easy to shape and put onto trays. Fab recipe but they don't last long!
Still making it so no rating yet - just a comment. The first thing the recipe says is to put the oven on, which I did. When I got to the 'refrigerate mix for 90 mins' bit, I realised I'd wasted 20 mins of electricity needlessly heating the oven! Looks like a good recipe though so can't wait to actually get them in the oven!
I would have rated these lower if it wasn't for the fact that I think I'm partially to blame because I didn't use any exact measurements, and also because it made the best cookie mixture I have ever tasted!
My mix was left in the fridge overnight, and whenever I tried to shape the dough with my hands, it just stuck, and got all smudged out. I shaped the cookies with two spoons, and because I couldn't roll them, I sprinkled over icing sugar. They shaped up really prettily in the oven, but when they came out that amazing flavour that the mix had before they went in, had decided to disappear and they hardly tasted of anything *gutted* Needless to say the squirrels and birds outside were probably very high on sugar last night...