These decadent chocolate crinkle cookies look like a festive chocolate brownie with a coating of fine powdered snow. This is one cookie you must bake this Christmas, believe me you will be thanking me….. unless you are on a crazy diet, which nobody should be considering at this time of the year. They are beautifully soft on the inside and chewy on the outside, will more than satisfy the chocolate craving, and best of all taste insanely delicious.
When you are away on holiday, and perhaps staying in a holiday rental, there is no excuse for not baking, its the best time to let your hair down and enjoy a little baking relaxation. I know many of you would rather buy cookies at the shop, whereas I love the idea of baking in someone else’s kitchen. Who knows what great finds there may be hidding in those cupboards. There is normally a limited supply of cutlery and crockery in a rental but its always fun to make do, and adapt. That’s why this recipe is the perfect holiday bake, as it doesn’t require a mixer or a blender, just a whisk or a spoon, and a bowl or two. And you are definitely going to find those in any kitchen cupboard.
I have adapted this recipe from a “Cooks Illustrated ” magazine found in a holiday rental, while spending a weekend in the beautiful mountain village of Idlewild in California. I have saved the recipe for months to share this Christmas, even though I have made these cookies endless times. I was planning on sharing my pictures of the quaint little town with it’s quirky residents, but my hard drive was destroyed and my backup not current, so I lost all my images. Note to self to never let my backup lapse again.
I thought as it was Christmas I would splash out, and instead of using a basic dark chocolate have used a decadent slab of 70% dark Lindt. And wow…. am I glad I did. These were a winner. So when you have a few free moments, and the family are shouting for a chocolatey treat, you can make these cookies with ease where ever you may be this Christmas.
If you love chocolate, try my Best Chocolate Brownies, they are dense, moist and honestly the best you will ever taste.
Baking Tips : Please remember that USA Standard Cups are different to English cups which are standard measurements in South Africa, England, Europe, Australia and New Zealand. I have therefore converted the recipe to give both the USA measurements and the metric.
- 125 g (1USA cup) Cake flour
- 60 g (½ USA cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 300 g (1½ USA cups) light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 113 g (4 ounces) dark chocolate, chopped
- 4 tablespoons butter
- 70 g (½ USA cup) granulated sugar
- 70 g (½ USA cup) powdered sugar
Preheat oven to 160ºC/325 degrees F.
Spread 2 baking sheets with parchment paper.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Whisk together the brown sugar, eggs and vanilla in another bowl.
Combine the chocolate and butter in small bowl over a pot of boiling water until it is melted. Stir to combine. If you dont mind using a microwave then heat the chocolate/butter at 50 percent power, stirring occasionally, until melted. , 2 to 3 minutes. I personally dont use microwaves.
Whisk the chocolate mixture into the egg mixture until combined.
Fold in the flour mixture and stir thoroughly.
Cover and place in the fridge for at least 30 minutes for the mixture to thicken and cool.
Mix the white granulated sugar and the icing sugar together.
Make cookies approximately 2 tablespoon size and roll into balls.
Put the balls into the sugar mixture and roll to coat.
Place the dough balls on the prepared baking sheets.
Bake the cookies for 12 to 15 minutes or until they are puffed and cracked and edges have begun to set. The centers should still be soft and may even look a little raw between the cracks.
Cool completely on wire rack.
The cookies can be stored at room temperature in an airtight container for up to 5 days.