Easy Chocolate Crinkle Cookies
"Let me show you just how easy this chocolate cookie recipe is"
I always make Chocolate Crinkle Cookies every Christmas as part of my cookie display. They make me think that they have been dusted with snow - which is really quite silly as Christmas for me is in Australia and it is usually about 32C!!!
These cookies are a rich chocolatey treat and I have also suggested a few variations for you to try. That is what I am trying to do at Inspired by Chocolate and Cakes - one recipe with simple variations.
This is an easy chocolate cookie recipe but you will need to plan ahead when making them. When you have made the cookie dough it needs to be refrigerated for at least two hours. This makes rolling the balls alot easier.
Please read through my chocolate crinkle cookies recipe first before starting.
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Chocolate Crinkle Cookie Recipe
Makes 32 Cookies.
125g butter, softened
1 cup brown sugar, firmly packed
1/2 cup cocoa powder, sifted
1 teaspoon bi-carb soda
1 teaspoon vanilla extract
1 egg white
1 1/2 cups plain flour
1 cup icing sugar for rolling the cookie balls in.
The oven should be preheated to 160C (325F).
- In a large mixing bowl add the butter, sugar, cocoa powder, bi-carb soda and vanilla extract.
- On low speed beat until combined. Scrape the sides of the bowl down.
- Beat in the egg and egg white until combined and scrape down.
- Add the flour and mix on low speed until just combined.
- Cover and refrigerate the cookie dough for at least two hours.
- Take heaped teaspoonfuls of the cookie dough and roll into balls, then roll each ball in the icing sugar to give a thick coating.
- Place on a baking tray that has been lightly coated with cooking spray or lined with baking paper.
- leave space between the balls as they will spread during baking.
- Bake in a preheated oven set to 160oC (325oF) for 10-12 minutes.
- Remove from the oven and leave to cool on the baking tray for 5 minutes then transfer them to a cooling wire.
- The cookies will collapse slightly on cooling.
- Store in an airtight container for one week. The cookies can be frozen for up to two months. The cookies will need to be packed carefully so that the icing sugar is not knock off.
Now you have the base recipe try these variations ...
A word of advice - if you get inspired to try making the cookies double chocolate by rolling them in cocoa powder, don't. I have tried it, they looked fantastic when they were first rolled but on baking the cocoa powder just dissolves into the dough and does not give any contrast in colour.
Coconut Chocolate Crinkle Cookies
- follow the base recipe and substitute the vanilla extract with coconut essence.
- roll in desiccated coconut. Try and make the coating as thick as possible.
Christmas Spice Chocolate Crinkle Cookies
- follow the base recipe and 1 teaspoon of ground cinnamon and 1 teaspoon of ground ginger when adding the flour.
- Also add a 1/2 teaspoon of each of the spices to the icing sugar that you roll the cookie balls in.
- these cookies smell delicious while they are baking.
Chocolate Mint Crinkle Cookies
- follow the base recipe and replace the vanilla extract with 1-2 teaspoons of peppermint essence.
- roll in the icing sugar.
Almond Chocolate Crinkle Cookies
- follow the base recipe and substitute the vanilla extract with almond essence.
- roll in finely chopped flaked almonds. Try and make the coating as thick as possible. Do not use toasted almonds as they will colour during baking.
I hope you have enjoyed making these Chocolate Crinkle Cookies. If you love chocolate and cakes as much as I do click here to explore Inspired By Chocolate And Cakes for your next baking adventures.