Chocolate crinkle cookies – a recipe for crinkle cookies, also known as snow cookies. These chocolate cookies are so delicious, crispy and chewy. The dough is rolled into balls, pressed slightly flat and rolled in icing sugar. As they bake, the cookies crack and get a beautiful crinkled surface.
I tested this recipe many times before it was just right, and now it is really good, if I may say so myself. It is a very popular cookie in the US and perfect with a glass of milk. Even though they are called snow cookies, you can bake them all year round, but if you want to make them extra Christmassy, try adding cinnamon, ginger or peppermint extract.
The baked cookies keep for about 5 days in a cookie tin at room temperature, and the dough freezes well. Put the dough in a bag or wrap it in cling film and freeze it. Take it out the day before and keep it in the fridge overnight, then divide it into balls and roll them in icing sugar before baking. Also try my red velvet crinkle cookies or my ginger snaps with lemon. Enjoy!
Chocolate crinkle cookies
Ingredients
Instructions
Whisk oil, sugar and vanilla sugar together. Add the eggs one at a time while whisking. It just needs to be light and fluffy, so don’t whisk for too long. Mix flour, baking powder, cocoa powder and salt and whisk it into the dough. Chill the dough for 1 hour.
Preheat the oven to 175°C (fan).
Roll the dough into balls of 35 g each. Press them slightly flat and roll them in icing sugar in a bowl. They should be fully covered, but only in a thin layer. Place them on 2-3 baking trays lined with baking paper, with plenty of space between each cookie. Bake for about 10 minutes depending on size. Let them cool on a wire rack. Enjoy!
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