chocolate-crinkle-cookies-recipe
- 1 cup Cocoa Powder , unsweetened
- 2 cups Caster Sugar
- 113 grams Butter (unsalted) , softened
- 4 Whole Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All Purpose Flour (Maida)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Icing Sugar
How to Make It
- First cream together the sugar and butter using a hand blender.
- When it is pale and light, beat in eggs one at a time, and mix till well combined.
- Then stir in the vanilla. Once mixed add in the cocoa powder slowly making sure to mix uniformly.
- Next, combine the flour, baking powder, and salt and add into the cocoa mixture. Mix very well.
- The dough will be very, very sticky. Spoon the dough onto a cling film, wrap it and refrigerate overnight or longer. The longer the dough is chilled, the easier it will be to handle.
- Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
- Divide the dough into three parts. With one part make 1-inch balls and place them on the parchment-lined cookie sheet. Dampen your palms while making the balls and make them as smooth as possible. Chill the cookies for 10-15 minutes to firm them up again.
- Put the icing sugar in a bowl. Roll each chilled dough ball in the sugar, making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment-lined cookie sheets.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Do not overbake or they will get very hard.
- Once done, take the tray out and let it rest on a cooling rack. Repeat this with the other two parts as well.
- Store prepared cookies in an airtight container and serve the Chocola
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