These soft and full of chocolate cookies are some of the most delicious I’ve ever done. Both great in taste and in appearance they are a delight for those who love chocolate.
These cookies are covered with powdered sugar before baking, and as they grow, the sugar cracks and therefore it gets this black and white beautiful look.
I use to bake these Chocolate Crinkle Cookies specifically for the holidays, but also each time I need a quick and delicious dessert. If you do not believe me, give them a chance and you will see that you can’t stop from eating.
This recipe is easy to do and if you follow a few simple rules the result will be as expected. So, you’ll need good quality chocolate, with a minimum of 60% cocoa content, must be kept for at least 1 hour in the refrigerator in order to shape them easily, but the best solution is to prepare the dough in the evening, then store it overnight in a refrigerator. In the morning you can have in 20 minutes some warm and delicious cookies.
Don’t forget, you’ll have to be quick in shaping, so that the dough does not warm up before it is placed in the oven.
You can eat these Chocolate Crinkle Cookies both hot or cold, withstand several days in a closed cookie jar. If they harden, then you can crush over your favourite ice cream.
I hope I have convinced you to try these chocolate cookies, so let’s get to work.
Melt the chocolate and butter until smooth in a saucepan over a low heat, stirring frequently.
Beat the eggs and sugar until thick, pale, and fluffy, about 3 minutes, then beat in the vanilla essence. Add the cooled chocolate mixture and beat until incorporated.
In a separate bowl sift together the flour, cocoa powder, baking powder and salt.
Gradually add dry ingredients into the chocolate mixture, stirring just until incorporated. Cover with plastic film and chill for at least 1 hour until the dough is firm enough to shape into balls (several hours or even overnight).
Line two baking sheets with parchment paper and preheat oven to 325 degrees F (165 degrees C). Place the sifted confectioners sugar in a small and deep bowl. Using a teaspoon, scoop the chilled dough into small balls (2,5 cm/ 1 inch) and roll between your palms. Drop the balls, one at a time, into the sugar and roll until heavily coated. Make sure each ball is completely coated, with no chocolate showing through.
Place the sugar-covered balls on the prepared baking sheet, spacing about 1 1/2 inch/4 cm apart.
Bake the biscuits for about 10 to 12 minutes or just until the top of each feels slightly firm when touched with a fingertip but the center are still soft. Remove from oven and leave for 2-3 minutes, then transfer on a wire rack and leave to cool completely. Enjoy! Chocolate Crinkle Cookies.