Don’t panic there is still time to bake delicious Christmas cookies. This year I’m especially late with my Christmas baking. I started about two weeks ago, but as you can imagine these batches have already vanished.
Chocolate Crinkle Cookies seem to disappear the fastest! They are a holiday favorite of mine, soft and chewy on the inside and perfectly crisp on the outside. A delicious mix between a brownie and a cookie and the taste reminds me so much of a cup of hot chocolate. I’ve improved my old recipe and added a touch of cinnamon to intensify the rich and dark taste of the cookies.
The magic happens in the oven when these chocolate covered snowballs transform into beautiful cracked cookies, dusted in white happiness.
Chocolate Crinkle Cookies
The perfect mix between a brownie and a cookie.
Ingredients
- 120 g semi-sweet chocolate
- 80 g all-purpose flour
- 30 g unsweetened cocoa powder
- pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 50 g butter (at room temperature)
- 150 g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 20 ml whole milk
- 80 g granulated sugar
- 50 g icing sugar
Instructions
-
In a heatproof bowl, melt the chocolate over a pan of simmering water. Once the chocolate is melted, set it aside to cool.
-
In a small bowl, combine flour, cocoa powder, baking powder, salt and cinnamon.
-
In a large bowl, beat butter and brown sugar for about 2 minutes until the mixture is pale and fluffy. Add the eggs one at a time and vanilla extract and mix it well. Mix in the cooled, melted chocolate. On low speed, add the flour mixture in two batches, alternating with the milk. Wrap the dough in plastic and refrigerate it for at least 2 hours.
-
Preheat oven to 175°C. Line baking trays with parchment paper.
-
Take about two teaspoons of dough and form a ball between your hands. Roll the dough ball, first in the granulated sugar until coated, then in the icing sugar. Place the balls on the parchment paper, leaving about 4 cm space between the cookies. Bake the cookies for 15 minutes, until the surfaces of the cookies crack, but be careful not to overbake them. Let the cookies cool a bit before transferring to a wire rack.
Recipe Notes
Store cookies in an airtight container.
The beautiful tableware has been sent to me by Boya Porcelain, a porcelain studio from Belgrade crafting unique ceramics. Each design piece is handmade and takes about 1o days to make. The pieces are from the Marsala collection and a perfect addition to my Christmas tableware.
I’m already thinking about next year. I think the addition of orange zest would create an incredible new chocolate crinkle cookie experience.
I wish you a merry Christmas to you and your family! And don’t forget calories don’t count until next year ;-)
Xo Vicki
No Comments