Breads & Biscuits

Chocolate Crinkle Cookies

Time: 2 minutes in the Thermomix; 2 hours chilling; 10–15 minutes baking
Yield: about 30 cookies

Crinkle, crinkle, little star: in recent years we’ve seen the crinkle-cut chip make something of a comeback and now it’s time to turn that trend to cookies.

This is a classic American cookie: it’s chewy and fudgy rather than hard and crisp, with an interior that might remind you of a brownie. The characteristic crinkles are about more than appearance—they increase the cookie’s surface area just a little, with the dark web of cracks providing a slight textural as well as visual contrast to the sugar coating that gives the exterior its appealing dusting of “snow”. 

The cookie dough spends next to no time in the Thermomix and not much more than that in the oven, but be sure to allow time for a couple of hours of firming up in the fridge—if you skip or cut back on this step you may find yourself trying to form balls out of a mix that’s more like a batter than a dough. 

Once the mix is solid enough, it’s a matter of minutes to roll them into shape, through the two types of sugar, and you’re in business. This recipe makes about 30 cookies from walnut-sized balls but Lesley Russell says you can make them bigger or smaller if you wish—just be ready to adjust the baking time a little if need be.

 

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Chocolate Crinkle Cookies
Ingredients
200 grams dark chocolate (45 per cent cocoa)
120 grams salted butter
150 grams soft brown sugar
2 large eggs
220 grams plain flour
35 grams cocoa
2 teaspoons baking powder
100 grams white sugar
100 grams icing sugar
Method
  1. Break the chocolate into chunks and place into the mixing bowl. Grate 15 seconds/speed 4. Set aside.
  2. Without rinsing the bowl, add the butter and brown sugar, then cream together 30 seconds/speed 4–5. Clean down the bowl and repeat. 
  3. Add the eggs and mix 15 seconds/speed 4
  4. Return the chocolate to the bowl, then add the flour, cocoa and baking powder. Mix 10 seconds/speed 6 to form a stiff mixture. Scrape the mixture into a bowl and chill for at least 2 hours or until firm enough to handle.
  5. Heat the oven to 180C. Line a flat baking tray with baking paper. 
  6. Place the white sugar and icing sugar into separate small bowls. 
  7. Roll the dough into walnut-sized balls. Roll each ball first in the white sugar and then in the icing sugar to coat thoroughly. Place on the baking tray, allowing room for spreading. 
  8. Bake for 10–12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes, then transfer to a wire cooling rack. Cookies will keep in an airtight container for about a week.