Chocolate crinkle cookies

Moist, with a brownie like texture on the inside, a little crispy on the outside, chocolate crinkle cookies are my favorite chocolate cookies. These black and white cookies are perfect for Christmas, but they are great in any time of the year. They are made of chocolate dough rolled in confectioners’ sugar and, as the cookies bake, they crack.

Chocolate crinkle cookies are absolutely delicious warm, when they seem to melt in your mouth 🙂

You should also try lemon crinkle cookies and semolina and cinnamon crinkle cookies.

–         230gr dark chocolate

–         50gr butter

–         100gr granulated sugar

–         2 eggs

–         200gr all purpose flour

–         5gr baking powder

–         a pinch of salt

–         1 teaspoon rum or vanilla flavor

For rolling chocolate crinkle cookies: 100gr confectioners’ sugar

To melt chocolate and butter, put them in a heatproof bowl or a small pot and place it on top of a larger pot with simmering water. Remove chocolate-butter mixture from heat and let cool to room temperature.

Use a bowl to combine together flour, baking powder and a pinch of salt.

In a separate bowl, using a mixer beat the eggs and sugar until pale and fluffy. Add the rum or vanilla flavor and the chocolate-butter mixture (cooled) and mix until incorporated.

Add the flour to the wet ingredients and mix until combined. Cover with plastic wrap and chill for 3-4 hours or over night.

Remove chocolate crinkle cookies dough from refrigerator. Roll balls of dough. Roll each ball in confectioners’ sugar. Place chocolate crinkle cookies in non-stick baking tray (or in a tray lined with parchment paper)

Bake for 8-10 minutes at 180ºC. The edges should be firm but the center is still soft. Don’t over bake or chocolate crinkle cookies will be dry.

Let cookies cool for about 5 minutes on the tray / parchment paper. Transfer to a wire rack to completely cool.

Enjoy!