I recently started experimenting with dessert recipes in my spare time. I now have a new recipe that is tried and true. It is especially great for people who don’t have a big sweet-tooth (like me). I’m a fan of low sugar sweets that don’t cause a massive sugar rush and also keep my diet in place.
Chocolate crinkle cookies are not just a Christmas favorite for many households. They’re popular all year around. For Christmas, my baker friend likes to add her special touch with some peppermint powder.
The decadent chocolate flavor of these crinkle cookies are absolutely the best part for me. I learned this recipe from a friend who bakes these regularly for her family. The recipe is so easy and makes it fun for both advanced and novice bakers alike. The cookies are softer than the harder bite cookies from Tim Hortons or Subways. If you’re into chewy and soft cookies that taste almost like brownies, these are perfect.
I found that when I baked these cookies without first chilling the dough in the fridge, it was too soft and melted all over the spoons and my hand. Make sure you thoroughly chill the dough for at least two hours before baking. I currently store the cookies in the fridge in a mason jar. You can store them at room temperature, but make sure they’re in an airtight container.
One of the mistakes I made the first time I made these cookies was to not pack them away right after baking. To preserve the soft, melt in your mouth texture of the cookies, make sure you store them away from open air. Dry cookies just don’t taste quite the same.
Make sure you coat the outside of the dough balls with ample icing sugar. It will make the crinkle more prominent when they come out of the oven!
Ingredients:
1 cup all-purpose flower
1 tsp baking powder
¼ tsp salt
½ cup granulated white sugar
½ cup brown sugar
2 eggs
¼ cup oil
½ cup cocoa powder (unsweetened)
1 tbsp vanilla extract
¼ cup icing sugar
Preparation
- Mix together oil, eggs, brown sugar, white sugar, vanilla extract and cocoa powder
- In another bowl whisk together flour, salt and baking powder
- Add flour mix to the sugar mix and combine both until smooth
- Chill in the fridge for about 2 hours (this is a key step and should not be missed!)
Baking:
- Use an ice cream scoop or two spoons and roll dough into about 1 inch sized balls. Then roll the balls into the icing sugar and coat generously
- Transfer the dough balls onto a baking sheet lined with parchment paper or tin foil
- Bake for 10 minutes and cool for 3 minutes before serving.
One of the mistakes I made the first time baking these cookies was not packing them away right after cooling them from the oven. They became hard and dry. Don’t make the same mistake as me!
