Chocolate Crinkle Cookies are rich, chewy and very easy to make. The cookies look adorable thus making it a perfect treat for any festive season.
I always kept wondering that if I ever attempted baking these cookies, will I get this kind of beautiful-looking crinkles on my cookies too.
I thought there must be some kind of rocket science behind it and, “what if all the icing sugar melts away while it is baked”?.
Trust me that making these cookies are not at all daunting as they seem to look.
The cookie dough is basic and very easy to make with ingredients easily available in your kitchen pantry. The only thing to keep in mind is the technique that has to be followed to make the cookies look delightful and appealing.
How to get perfect crinkles on the cookies?
To get the perfect crinkles, it is a must to chill the cookie dough for at least 4 to 5 hours, and if it is chilled in the refrigerator overnight even better. This way, the cookies do not easily go flat while baking. I have coated my cookie balls twice. It has to be done with a short interval between the two coatings.
First, coat all the cookies with icing sugar, and after a couple of minutes, give a second coating, and this time it should be heavily coated.
And then bake them for 10 to 12 minutes at 180 degrees C depending on the oven and the temperature.
While it is being baked, keep a close eye.
How to store the cookies, and for how long?
These cookies are best served warm. You can keep them in an airtight container for 4 to 5 days at room temperature. But If you want to store it for a longer time, it has to be frozen. Try to have it within a month after it is frozen.
My personal advice is to freeze the dough instead of the baked cookies. You can make cookie dough in a large batch and freeze it, and have freshly baked cookies.
More Cookie Recipes
Chocolate Crinkle Cookies
Equipment
- Cake Beater
Ingredients
- 1 cup All-purpose flour Plain flour/ Maida
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil sunflower or olive oil, etc
- ¾ cup sugar granulated
- 2 large eggs or 3 small eggs
- 1 cup icing sugar or fine powdered sugar
- 1 teaspoon vanilla essence
Instructions
- In a bowl, whisk together all the dry ingredients like all-purpose flour, cocoa powder, baking powder, and salt.
- In another bowl, add granulated sugar and oil and beat on medium speed for 2 minutes with a hand mixer or in a stand mixer till the mixture is light and fluffy. Add eggs and vanilla and mix till everything is well combined.
- Now add the all-purpose flour mixture to this and mix gently until well combined.
- Place the dough on a plastic wrap and refrigerate for 4 hours.
- Preheat the oven to 180 degrees C and line a baking tray with butter paper or grease the tray with butter and sprinkle some dry flour.
- Remove the dough from plastic wrap and make 2-inch size small balls. Roll each cookie dough ball in the icing sugar and place it on the baking tray. Roll the cookie balls twice into the icing powder so that they are densely coated and leave a space of 2 inches between each cookie.
- Bake for 10 to 12 minutes. Once cooked, cool the cookies for a few minutes.
- Serve warm or it can be stored in an air-tight container for 4 days. You can also freeze the cookies for up to a month.
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