Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
One of the best parts about any celebration in South Africa—be it Christmas, Eid, Diwali, Rosh Hashanah or a Birthday is that you get an excuse to eat some delectable yummy treats. For our family that means anything with chocolate.
It’s always a good time to have a chocolate cookie. The “crinkle” in this recipe’s name comes from their distinctive crackle-top. These cookies taste like dense, fudge-like brownies, and the dusting of icing sugar looks like a fresh snowfall, which makes this a classic cookie to add to your holiday baking!
- 3/4 Cup Cocoa Powder
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Large Eggs
- 1/4 Cup Oil
- 1 Tsp Vanilla Extract
- 1 Cup Cake flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 160 Gr Dark Chocolate (Chopped)
- 1/2 Cup Icing Sugar
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Preheat oven to180°C.
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Spray a large baking sheet with cooking spray.
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Sift cocoa in a bowl, then add the brown and white sugar, eggs, oil and vanilla extract, whisk together until well combined.
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Sift the flour, baking powder and salt in a separate bowl and add to the cocoa mix. Stir through until just combined. Do not over mix.
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Stir through the chocolate pieces.
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The dough will be a bit sticky, but let it rest in the fridge for at 2-4 hours.
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Place the icing sugar in a shallow bowl. Working with about 1 heaped tablespoon of dough (or a medium ice cream scoop) at a time, roll into balls.
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Drop dough balls directly into icing sugar and roll to coat.
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Evenly space the dough balls on the prepared baking sheets.
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Bake the cookies, until puffed and cracked and edges have begun to set but centres are still soft (cookies will look raw between cracks and seem underdone), about 10-12 minutes.
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Let it cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.
