<\/em><\/strong><\/p>\n

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The best recipe for crinkle chocolate cookies. Intensely chocolatey \u2014 tasting just like brownies \u2014 soft, chewy, and staying fresh for days. And on top of that, they look so adorable! I simply couldn\u2019t resist baking them.<\/em><\/p>\n<\/blockquote>\n

Ingredients for crinkle chocolate cookies:<\/span><\/p>\n

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• 225 g dark chocolate, chopped<\/li>\n
• 110 g butter<\/li>\n
• 2\/3 cup caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 2 teaspoons vanilla extract<\/li>\n
• 1\/2 teaspoon baking powder<\/li>\n
• a pinch of salt<\/li>\n
• 1 and 2\/3 cups plain flour<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

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  • 1\/2 cup icing sugar, for coating<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Melt the butter in a small saucepan. Remove from the heat, add the chopped chocolate, and leave for 2 minutes. Stir until smooth and fully combined into a glossy chocolate mixture. Let cool slightly.<\/p>\n

    Separate the egg whites from the yolks. Beat the egg whites until stiff, gradually adding the sugar (one tablespoon at a time). Then add the yolks and vanilla extract. Mix with the chocolate mixture (I added the slightly cooled chocolate mixture directly into the whipped eggs while continuing to mix). Combine the flour with the salt and baking powder. Add to the chocolate mixture and stir well. Chill the dough in the refrigerator for several hours, preferably overnight.<\/p>\n

    Remove the dough from the fridge. Using a teaspoon, scoop portions of dough (the dough should be very firm), shape into balls slightly smaller than a walnut, coat generously in icing sugar, and place on a flat baking tray lined with baking paper.<\/p>\n

    Bake at 165\u00b0C for about 12 minutes. During baking, the cookies will flatten slightly and crack beautifully. Remove and cool on a wire rack.<\/p>\n

    Note: The dough for shaping should be very firm. It\u2019s best to keep the remaining dough in the refrigerator while baking the first batch. The softer the dough becomes, the more the cookies will spread, the less they will crack, and the icing sugar may appear wet. Also, do not bake them longer than recommended or they may become too hard. It\u2019s best to bake one cookie first as a test and taste it.<\/p>\n

    Crinkle chocolate cookies can be stored for up to 7 days in an airtight container or cookie tin at room temperature.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    The best recipe for crinkle chocolate cookies. Intensely chocolatey \u2014 tasting just like brownies \u2014 soft, chewy, and staying fresh for days. And on top of that, they look so adorable! I simply couldn\u2019t resist baking them.<\/p>\n","protected":false},"author":1,"featured_media":2310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,36],"tags":[96],"duration":[],"tag_group":[],"class_list":["post-2309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-desserts","category-cookies-biscuits","tag-chocolate"],"acf":[],"yoast_head":"\n