These Chocolate Crinkle Cookies are so gooey rich and delicious that there almost like brownies! The crack on the tops of the cookies while cooking are normal so don’t be alarmed.
Method
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Preheat oven to 160 degrees.
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Melt chocolate and butter in heatproof bowl set over pan of simmering water and stir until smooth. Cool slightly.
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In a small bowl combine flour, baking powder and pinch of salt.
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Using and electric mixer on high, beat eggs and castor sugar for 2 min, until pale. Reduce speed to medium.
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Add the chocolate and vanilla, then beat in flour mixture and beat until combine. Cover bowl and chill for 1 ½ hours.
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Line baking trays with baking paper. Place icing sugar in a small bowl.
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Shape dough into 4 cm balls and roll in icing sugar. Place balled on prepared trays and press each one lightly with hand to flatten.
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Bake for 12-15 minutes until edges are set.
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Cool cookies on trays for 5 minutes then transfer to a wire rack to cool completely.
Recipe Hints and Tips:
- Chocolate Crinkle Cookies suitable for freezing up to 3 months
- store the cookies in an air tight container for up to 5 daysRecipe submitted by Kelly Mungoven
