Allow enough time to freeze the cookie dough for an hour before baking these.
Ingredients
For the chocolate crinkle cookies
- 170g butter — softened
- 1½ cups sugar
- ½ cup brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2½ cups flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 cups icing sugar
- Chocolate shards, to serve (optional)
Method
For the chocolate crinkle cookies
- Cream the butter and both sugars until light and fluffy.
- Add the eggs one at a time, stirring between additions, then stir in the vanilla.
- In a separate bowl, whisk the flour, cocoa, baking powder and salt.
- Mix the dry ingredients into the wet ingredients and combine well.
- Cover the bowl with plastic wrap and freeze for 1 hour.
- Preheat the oven to 175°C (155°C fan bake). Line 4 baking trays with baking paper.
- Roll the dough into truffle-size balls then roll each one in the icing sugar.
- Arrange on the prepared trays and bake for 10–12 minutes (don’t overbake).
- Serve garnished with chocolate shards, if desired.