Chocolate crinkle cookies

They’re awesome. Intensely chocolate crinkle cookies – taste like brownies, soft, keep freshness long and taste so sweet. I couldn’t wait to bake them.

This is a traditional recipe for Christmas chocolate crinkle cookies, rich and fudgy, soft inside, crisp crackly edges, simply delicious.

TIP:

• It is the best to prepare the dough the previous day and store in the fridge, the dough must be well chilled.
• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. 

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Ingredients

• 280 g plain flour (1 cups + ¾ cup)
• 120 g cocoa powder (1 cups + 1 tbsp)
• 100 ml rapeseed oil (¼ cup + 3 tbsp)
• 240 g caster sugar (1 cups + 3 tbsp)
• 4 eggs
• 1 tbsp vanilla paste
• 1 tsp baking powder
• pinch of salt
• icing sugar to coat the cookies
• white chocolate chips (optional)

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How to make it

1. Beat the eggs with sugar and vanilla paste until well combined, add oil and mix for 1 more minute.
2. Sift the flour, salt, cocoa powder and baking powder into a large bowl and mix together. Optionally, you can add crushed white chocolate.
3. Next add the flour and cocoa mixture to the eggs, mix until all ingredients are well combined and form a dough.
4. Chill overnight.

5. Divide the dough into small balls, roll in powdered sugar and place it on parchment paper.
6. Bake for 12-15 minutes at 170 degrees Celsius (338°F).

If you’ve tried this cookie recipe then don’t forget to leave a comment and let me know how you got on I’d love to hear from you!