chocolate crinkle cookies

If you are looking for a perfectly soft and tender chocolate cookie that everyone will love, this is it! A holiday treat, that is as easy and quick to make as it is to eat!


Preparation for about 40 cookies / adapted from zuckerzimtundliebe

  • 100g dark chocolate, chopped
  • 125g butter at room temperature
  • 3 eggs
  • 200g sugar
  • 250g flour
  • 2 teaspoon baking powder
  • 3 teaspoon chocolate powder
  • dash of cinnamon
  • dash of salt
  • confectionars sugar
  1. Add the chopped chocolate and butter in a heatproof pan on low heat, stir from time to time until the mixture is completely melted, then set it aside to cool.
  2. In a seperate bowl whisk together the flour, baking powder, chocolate powder, cinnamon and salt and set aside until needed.
  3. In a bowl beat the eggs and the sugar until thick, pale and fluffy.
  4. Add the cooled chocolate/butter to the egg mixture and beat until incorporated.
  5. Add the flour mixture and stirring quickly just until incorpoated, don‘t over mix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours or overnight.
  7. Line 2 baking sheets with parchment paper.
  8. Form the chilled dough into walnut sized balls, about 2cm diameter and place them on the baking sheet, let about 3cm space in between each ball.
  9. Let the cookies rest in a cool place for about 1 hour.
  10. Preheat the oven to 190° C.
  11. Place the confectionars sugar in a shallow bowl and cover each ball with sugar, make sure each ball is completely coated.
  12. Bake the cookies on the second lowest rack for about 10 – 12 minutes. The cookies will come out soft from the oven but will harden up as they cool.

Store the cookies in a metal tin.

Happy baking! Bridget✨


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Bridget's Bakery Blog

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