Today’s cookies are some delicious chocolate cookies. Finally! It has been quite some time I made chocolate cookies for Cookie Friday – well theres are actually not made with real chocolate, but we are close… ;P
Good cocoa powder give the great chocolate flavor – and of course the color. The crinkle look is the result of some confectioner’s sugar – the cookies are rolled in that sugar before being baked. While baking the crust cracks all over the cookies and gives the cookies a distinct look. There are many recipes out there. Many different flavors. Natascha from Das Küchengeflüster brought some Lemon Crinkle Cookies for my Cookie Friday some time ago – they looked awesome – but I think with the black’n’white constrast you can see the crinkles even better ;)
Anyways – get the ingredients, make the dough and roll everything in the confectioner’s sugar – bake and enjoy with a big glass of milk. You should not store the cookies too long – they tend to get dry after a couple of days, so eat them soon after baking. I don’t think this will be a big problem when you tried your first cookie :P
Have a nice weekend!
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter, at room temperature
1 cup (200g) brown sugar
2 large eggs
1 1/4 cups (160g) all-purpose flour
3/4 cup (90g) cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (65g) confectioner’s sugar
115g weiche Butter
200g brauner Zucker
2 Eier (L)
160g Mehl (Type 405)
90g Kakao
1 1/2 TL Backpulver
1/4 TL Salz
65g Puderzucker
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix butter and brown sugar until light and fluffy. Add one egg after another and mix well in between. Mix the flour, cocoa powder, baking powder and salt in a small bowl, then add to the large bowl and carefully mix in until just combined.
3. Form 24 balls out of the dough and roll in confectioner’s sugar until they have a thick coat of sugar all over. Place with enough space in between on the baking sheets and bake for 10-12 minutes – the cookies should have big cracks on top. Take out of the oven and let cool down on a wire rack.
2. Die Butter mit dem braunen Zucker in einer großen Schüssel luftig aufschlagen. Die Eier eins nach dem anderen zugeben und jeweils gut unterrühren. Das Mehl mit dem Kakao, Backpulver und Salz vermischen und dann zur großen Schüssel mit den restlichen Zutaten zugeben und nur kurz unterrühren.
3. Aus dem Teig 24 Kugeln formen und im Puderzucker rollen, bis eine dicke Schicht Puderzucker auf den Kugeln ist. Mit genügend Abstand auf die Backbleche legen und für 10-12 Minuten backen. Die Cookies sollten große Risse auf der Oberfläche haben. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Chocolate Crinkle Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 35
- Yield: 24 1x
Ingredients
- 1/2 cup (115g) butter, at room temperature
- 1 cup (200g) brown sugar
- 2 large eggs
- 1 1/4 cups (160g) all-purpose flour
- 3/4 cup (90g) cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (65g) confectioner’s sugar
Instructions
- Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment and set aside.
- In a large bowl mix butter and brown sugar until light and fluffy. Add one egg after another and mix well in between. Mix the flour, cocoa powder, baking powder and salt in a small bowl, then add to the large bowl and carefully mix in until just combined.
- Form 24 balls out of the dough and roll in confectioner’s sugar until they have a thick coat of sugar all over. Place with enough space in between on the baking sheets and bake for 10-12 minutes – the cookies should have big cracks on top. Take out of the oven and let cool down on a wire rack.
Notes
- Enjoy baking!
