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Chocolate Crinkle Cookies

This is one of our guest’s favorite cookies! And funnily enough, I found it in a German cookbook (by Tanja Dusy) which is called “US-Bakery.” Whenever we put them out, they are gone very quickly. They are chewy in the center, and very, very chocolatey! That’s the point of a chocolate cookie, don’t you agree!

Make sure you don’t bake the cookies too long; they will be gooey in the middle when you take them out of the oven.

Prep Time: 2 Hours and 30 Minutes
Cook Time: 9 Minutes
Total Time: 2 Hours and 39 Minutes
Servings: Approx. 30

Ingredients:

  • 250g (=1.47 cups) dark chocolate wafers (Nestle or Ghirardelli; use semi-sweet if you cannot find dark)
  • 150 g (=1.2 cups) all purpose flour
  • 60 g (=0.4 cups) cacao powder (dark)
  • 2 pinches of salt
  • 2.5 tsp baking powder
  • 60 g (=0.26 cups or 4.25 Tbsp) butter, room temperature
  • 200 g (=1.65 cups) powdered sugar
  • 2 large eggs
  • Extra powdered sugar for rolling

Instructions:

  1. Melt dark chocolate wafers in microwave in intervals of 30 seconds each; stir until smooth.

  2. Mix flour, cacao powder, salt, and baking powder. Stir well.

  3. In a separate bowl, whisk butter to a creamy texture.

  4. Slowly add powdered sugar.

  5. Add eggs and melted chocolate.

  6. Add flour mixture until just combined.

  7. Chill dough in fridge for at least 2 hours.

  8. Once dough is chilled, preheat oven to 325 degrees. Line baking sheets with parchment paper.

  9. Form dough balls with a middle-sized ice cream scoop, and roll them in powdered sugar. Put balls on baking sheet with 1 - 2 inches between, as the cookies will spread.

  10. Bake for 9-12 minutes. Don't bake too long; the cookies still need to be gooey in the middle.

  11. Let the cookies cool for 5 minutes, then remove to a cooling rack.

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