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Prep time
3 hours 30 minutes
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Cook time
15 minutes
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Makes
30 to 40 cookies
Author Notes
These Chocolate Crinkle Fudge Cookies are perfect for any time of the year – although Christmas would justify that extra teaspoon of Amaretto Syrup!
The secret ingredient to these Best Ever Chocolate Crinkle Cookies? Melted chocolate - none of that cocoa powder! —Monday Bakeoff
Ingredients
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175 grams
chocolate (chopped)
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1/4 cup
butter (unsalted)
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175 grams
plain flour (sifted)
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
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2
eggs
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150 grams
caster sugar
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1 teaspoon
vanilla extract
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60 grams
icing sugar
Directions
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Preheat the oven to 160C/ 140C fan
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Melt the chocolate and butter. Let it cool slightly (to make sure that it does not cook the eggs later on)
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Mix the flour, baking powder and salt in a bowl
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In a separate bowl, whisk the eggs with the caster sugar until pale and fluffy (about 5 minutes)
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On a low speed, whisk the chocolate and butter mixture into the egg mixture. Make sure that you are constantly whisking as you do not want the chocolate and butter mixture to cook the eggs!
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On a low speed, add the dry ingredients into the wet mixture. The dough should be thick, but not hard like your ordinary cookie dough
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Place the dough into the fridge for 3 hours (or up to 1 day)
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Once out of the fridge, shape the dough into 4cm balls and cover each ball with icing sugar
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Flatten the dough balls gently on the baking tray
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Bake for 15 to 20 minutes. The cookies should be slightly hard on the edges, but remain soft on the inside.
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