One of the best parts about any celebration in South Africa—be it Christmas, Eid, Diwali, Rosh Hashanah or a Birthday is that you get an excuse to eat some delectable yummy treats. For our family that means anything with chocolate.
It’s always a good time to have a chocolate cookie. The “crinkle” in this recipe’s name comes from their distinctive crackle-top. These cookies taste like dense, fudge-like brownies, and the dusting of icing sugar looks like a fresh snowfall, which makes this a classic cookie to add to your holiday baking!
CHOCOLATE CRINKLE COOKIES
Author: Fazila Olla-Logday
- ¾ Cup Cocoa Powder
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- 2 Eggs
- ¼ Cup Oil
- 1 Tsp Vanilla Extract
- 1 Cup Cake flour
- 1 Tsp Baking Powder
- ½ Tsp Salt
- 160Gr Dark Chocolate (Chopped)
- ½ Cup Icing Sugar
- Preheat oven to180°C.
- Spray a large baking sheet with cooking spray.
- Sift cocoa in a bowl, then add the brown and white sugar, eggs, oil and vanilla extract, whisk together until well combined.
- Sift the flour, baking powder and salt in a separate bowl and add to the cocoa mix. Stir through until just combined. Do not over mix.
- Stir through the chocolate pieces.
- The dough will be a bit sticky, but let it rest in the fridge for at 2-4 hours.
- Place the icing sugar in a shallow bowl. Working with about 1 heaped tablespoon of dough (or a medium ice cream scoop) at a time, roll into balls.
- Drop dough balls directly into icing sugar and roll to coat.
- Evenly space the dough balls on the prepared baking sheets.
- Bake the cookies, until puffed and cracked and edges have begun to set but centres are still soft (cookies will look raw between cracks and seem underdone), about 10-12 minutes
- Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.
The chilled dough is not only easy to handle and roll into balls, it also bakes thicker cookies.