These thick and chewy Chocolate Crinkle Cookies are rolled in tons of powdered sugar and baked until crisp. They’re way too good to share!
OMG YOU GUYS!!!!! – It is officially UNDER ONE YEAR until I get married!
Sorry for all the caps. Ha. I’m kinda excited!
To celebrate, I made these decadent, but SUPER hard to photograph Chocolate Crinkle Cookies. Rich chocolate cookies, rolled in powdered sugar and then baked until slightly crisp on the outside and oh so soft and tasty on the inside.
Why do things that taste so nice look so ugly? These might actually be the ugliest cookies I’ve ever made. But they’re so unbelievably tasty!
I wanted to make sure the cookie itself wasn’t overly sweet because I wanted the powdered sugar exterior to cut through the richness of the cookie and it totally does.
I feel like these cookies are the best way I could possibly have celebrated getting into the final year of wedding planning. Lol, it’s been a journey!!! I just know this last year is going to fly by too and that is pretty scary!
I’m dress shopping on Saturday for the first time which I can’t wait for. I’m too excited about the opportunity of trying on loads of dresses and getting to feel like a princess for a day!
We have decided on a jeweller to make our wedding rings, so we need to get an appointment sorted… then in the Summer we need to find a venue for the party here.
Well, I say find… I have actually found a place I love the look of. We just need to book an appointment to see it, but can’t do that until closer to the time. I’m still going to keep looking for more places though, to keep our options open.
Ahhhh I’m so happy this week! Which makes a change with how this year has been so far!
I’m so hoping it continues to improve. I mean, with these cookies it’s going to be a good day, but in general I hope this year continues to improve!!
Chocolate Crinkle Cookies
- 2 cups (280g) plain flour
- 1/4 cup (25g) cocoa powder
- 1 tbsp cornflour/cornstarch
- 1 tsp baking powder
- 1 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 1 cup (200g) caster sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3/4 cup (90g) icing/powdered sugar
- No need to preheat the oven yet, the dough needs to chill. Place flour, cocoa powder, cornflour, baking powder, bicarb and salt into a medium sized bowl and stir briefly to combine. Leave to one side.
- Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy; 2-3 minutes on high speed.
- Add in the eggs and vanilla, scraping down the sides as necessary; and mix until well combined and smooth. 1-2 minutes on medium-high speed.
- Add in the flour mixture and mix on low until a soft dough forms. Transfer to a medium sized bowl and cover with cling film. Place in the fridge for at least 3 hours. 6 is best.
- Once the dough is chilled; preheat the oven to 180C/350F and line 2 baking trays with grease proof paper/a silicone mat/Silpat.
- Place the icing sugar into a shallow bowl and then use a 1.5tbsp cookie scoop to scoop balls of dough. Roll each dough ball in icing sugar and then place on your prepared baking trays, leaving 2 inches between each cookie.
- Once all the cookies are rolled in sugar, place in the oven for 10-12 minutes until slightly firm to the touch, crisp round the edges, but they still look soft in the middle. I usually look at the cookies in the light of the oven and if they look matte they're done, but the icing sugar makes that kind of difficult, so just touch the tops and if they spring back they're done!
- Leave to cool completely on the trays before storing in an airtight container. Chocolate Crinkle Cookies will keep at room temperature for 5 days.
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