Double Chocolate Crinkle Cookies

    Double Chocolate Crinkle Cookies

    (262)
    5saves
    26min


    260 people made this

    About this recipe: Chocolate cookies are studded with chocolate chips, then rolled in icing sugar before baking. The result is a crinkle effect, which looks gorgeous. But these are also soft, chewy and taste heavenly!

    Ingredients
    Serves: 18 

    • 200g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 340g plain chocolate chips
    • 90g butter, softened
    • 200g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 2 eggs
    • 60g icing sugar

    Method
    Prep:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Combine flour, baking powder and salt. Set aside.
    2. Melt 1/2 of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
    3. Wrap in cling film and freeze until firm (about 20 minutes).
    4. Make small balls (2.5cm); roll in icing sugar. Place on ungreased baking tray (don't flatten balls) and bake for 10-12 minutes at 180 C / Gas 4. Cool on wire rack.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (262)

    Reviews in English (257)

    by
    107

    These cookies are awesome! I followed the reciped exactly, but doubled it. I ended up with close to 90 cookies, and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long, so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh, though!!!  -  17 Apr 2007  (Review from Allrecipes US | Canada)

    by
    61

    The dough is delicious, and the cookies even better! Easy to make, and very chocolatey. Would also be really good with some white chocolate chips I imagine, and I think I'll try that next time. I didn't want to mess up another pan to melt the chocolate chips, so I stuck them in the microwave on low power for a few minutes. Worked well, just make sure to stir every 30 seconds or so they can burn, as I learned from experience. I wonder if some of the reviewers aren't familiar with this type of cookie; several folks have mentioned that the powdered sugar left funny white spots on the cookies after baking. I've generally seen these called "Chocolate Quakes", and the idea is to have a white, sugar-covered ball of dough which breaks open during baking to reveal the chocolate underneath.  -  12 Dec 2006  (Review from Allrecipes US | Canada)

    by
    44

    I used mint chocolate chips in the recipe and it came out great. Also works as a recipe for bars in a 9X12 pan.  -  26 Sep 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate