Chocolate Crinkle Cookies
Cookie / Dessert
Crinkle cookies always remind me of Christmas. Every Christmas Eve, we visit our families back in Niagara and dig in to the endless supply of baked goodies. These crinkle cookies are inspired by those times.
We use a shredded, or ground chocolate for these. If you have one of our Drinking Chocolate tins on hand, that chocolate works perfect. Plus, if you want to jazz it up, you can try it with the peppermint or mayan!
1/4 cup (55g) unsalted butter
2 free range eggs
1/4 tsp (4g) pure vanilla extract
1 cup (160g) all purpose flour
1/2 cup (40g) Tanzania cocoa powder
1 tsp (5g) baking powder
1/4 tsp (1g) salt
1/2 cup (105g) cane sugar
1/2 cup (75g) coconut sugar
1/3 cup (70g) ground chocolate
1/2 cup powdered sugar
Preheat oven to 350F and line two sheets with parchment paper (or silicone mats).
Melt butter in a small bowl in the microwave or over a double boiler and set aside.
Combine all dry ingredients in a medium sized bowl and whisk together to incorporate.
Make a well in the centre of the dry ingredients and weigh in vanilla and eggs.
Whisk in butter slightly and switch to a spatula as batter starts to thicken and create a loose dough.
Cover bowl in a clean tea towel and place in the refrigerator for 30 minutes*.
Once cool, divide cookies into 20g each (roughly 1 tbsp or small cookie scoop) and form into even balls.
Toss cookie spheres in powdered sugar and arrange on prepared sheet trays
Bake for 10 minutes, you will see the cookies start to rise and crack.
Remove from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.
Enjoy once cooled. Store any remaining in an airtight container.
*If not using the dough until later in the day or saving for the next day, we suggest wrapping the dough in cling film to prevent it from drying out