Autumn. It’s getting chilly outside. Cold crisp wind starts to blow and the beautiful colours of falling leaves rustling on the ground.
But when it’s too cold, I love to spend time indoors, sitting on the sofa, wrapped with a nice fluffy blanket, holding a cup of warm beverage on one hand and something very comforting in the other.
It’s the time of the year for some comfort food. And when I say comfort food, these cookies are no exception. Chocolate Crinkles. These cookies are very chocolatey with a very very nice fudge-y-cake-like texture. Covered with just enough powdered sugar, that beautiful crackled surface and yes, yet again, the fudge-y-cake-like texture and of course the dark chocolate goodness that makes this cookies decadent.
Very comforting, very yummy.
I’ve made these a lot of times before and I swear it’s so easy to make. Here’s the recipe…
(makes about 18 cookies)
1 cup Flour
1/4 teaspoon Salt
1 teaspoon Baking Powder
1 cup Sugar
1/2 cup Cocoa Powder (preferably Valrhona 100% cocoa powder)
1/4 cup Oil (vegetable/neutral)
1 teaspoon Vanilla (I used paste.Seeds from 1 vanilla bean can also be used)
1/2 cup Powdered/confectioners Sugar for dusting.
- Preheat oven to 175* degrees C.
- Mix flour, salt and baking powder in a bowl.
- Then mix sugar, cocoa powder, eggs, oil and vanilla on a bigger bowl.
- Add dry mixture to wet.
- Refrigerate for about an hour to rest.
- Scoop with a tablespoon and roll into a ball.
- Drop into powdered/confectioners sugar (sifted on a shallow bowl) and roll. Making sure to cover the whole cookie ball.
- Lay on a baking sheet making sure to give enough space in between each ball. The cookie will spread as it bakes.
- Bake the cookies for about 12-13 minutes. Depending on the heat of the oven. I baked mine for 12 minutes.
- Take them out of the oven and leave it on the baking sheet. No need tro transfer on a cooling rack.
- Let cool completely before serving/eating… If you can resist. 🙂
*It’s better to bake these cookies a little under than over baking. It is to make sure to achieve that nice fudge-y texture.
* This recipe makes about 18 cookies. But it can be made smaller or larger. Baking time will be different according to size of the cookie. smaller cookies = shorter baking time. bigger cookies = longer baking time. I recommend just a difference of 1-2 minutes.
I divided the cookies in two baking sheets to make sure they have enough space in between.
The crackled texture will be visible as the cookie bakes and spread.
As soon as I’ve taken the first batch from the oven, I had to taste them right away. This picture shows that 2 cookies were missing already. 🙂
The cookies will still be soft as it cools down. So I recommend letting them cool completely first before storing or eating.
What can I say? What’s more comforting than CHOCOLATE? This one is perfect. I promise.
Try it out, take a picture, post them on social media and don’t forget to tag me #sugarboyed. 🙂