Successful chocolate crinkle is soft with strong chocolate taste and has a cracked surface as the ones in the pictures.
You can make crinkles in any time of the year but they are considered to be Christmas cookies. I, of course, had to make them now when there's 35 degrees Celsius in shade, but I couldn't resist them after I came across this beautiful recipe.
To make successful crinkles you should use dark chocolate with a high amount of cocoa. And for their characteristic appearance, I recomend you to first roll them into granulated sugar and then generously cover them with icing sugar. That way the icing sugar won't touch the dough and it won't melt while baking.
I slightly changed the original recipe and halved the amount of sugar because to me, chocolate was sweet enough. Not bad for my first crinkles!
Ingredients (makes 50 cookies)
- 2 eggs
- 60g butter
- 100g granulated sugar
- 200g dark chocolate
- 1tsp vanilla estract
- 200g flour
- 1tsp baking powder
- pinch of salt
- granulated and icing sugar for decoration
- melt the chocolate and set aside to cool down
- sieve flour, salt and baking powder together, set aside
- mix butter with sugar and vanilla
- and chocolate, stir
- add the eggs, one at a time, stir a little
- add the dry ingredients
- leave in fridge for at least 3 hours
- shape little balls (10 g each)
- roll the balls, first in the granulated sugar, and then cover with icing sugar
- put on a tray with parchment paper and bake for 10min top on 180 degrees Celsius