This time of year I like to have an abundance of treats on display or nibbling. It’s a personal thing, but I like to have the lolly jar full, stone fruit in the fruit bowl, nuts on the table and some lovely baked treats on hand. The children are about to start Christmas holidays and always seem to be hungry, so these chocolate crinkle top cookies are perfect for the little ones. It’s something which will take the edge off their hunger, without being too calorie dense and ruining their appetite for dinner.
These cookies are just the thing, they are still lovely and chocolatey, but a much lighter style than cookies which include melted chocolate or chocolate chips.
I absolutely love the chocolate crinkle top, they look so elegant in a shabby chic way! Another nice thing about this recipe is that it makes a huge quantity so you can fill the cookie jar with just one batch.
Chocolate Crinkle Cookies
- 2 1/2 cups all-purpose flour
- 1 1/2 cup unsweetened cocoa powder preferably Dutch process
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 250 gm butter at room temperature
- 2 cup light brown sugar
- 4 large eggs
- 1/2 cup icing sugar
- Heat oven to 180 degrees.
- Line a baking tray with paper.
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
- With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy.
- Beat in the eggs.
- Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
- Form the dough into balls of about a tablespoon.
- Roll the balls in the icing sugar and place on the baking sheets.
- Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
- Cool slightly on the baking sheets, then transfer to wire racks to cool completely
What do you think of the crinkle effect?