Chocolate crinkle cookies are perfect for Christmas baking, fudgy inside and crisp outside.
Cookie swap
When Andrea from Made With Pink suggested a bloggers cookie swap, I knew I wanted to take part.
I mean, it is nearly Christmas and how lovely it would be to bake, gift wrap and send a batch of cookies through the post.
Not forgetting receiving cookies in return of course too, what a great idea.
I don’t bake cookies that often so decided to use Pinterest to find a recipe to use. I remembered Kevin from The Crafty Larder’s choc cherry bakewell crackles as inspiration.
On the day I came to make my cookies, I was a bit distracted as one of my children was poorly.
So I gave up trying to add my own spin to the recipe with different flavours and instead just adapted an American recipe to UK measurements.
The recipe is adapted from McCormick’s Red Velvet Crinkle Cookies, without the red food colouring, so they are chocolate crinkle cookies.
Ingredients
Here is what you will need for the recipe (quantities are in the recipe card below):
- plain flour
- cocoa powder
- salt
- granulated sugar
- butter
- eggs
- vanilla bean paste or extract
- icing sugar
Method
- Place the flour, cocoa powder, baking powder and salt in a bowl, mix and set aside.
- Cream the butter and sugar together in a large bowl until it is light and fluffy. I used a hand mixer to do this but you could also use a wooden spoon and a bit of elbow grease.
- Add the eggs and vanilla bean paste and mix well.
- Gradually beat in the flour and cocoa powder mixture until well combined.
- Place the whole bowl in the fridge and refrigerate for at least an hour.
- Preheat your oven to 180°C and line two baking trays with baking paper.
- Using a dessertspoon, take spoonfuls of the cookie dough and then form them into small balls of approx 2 cm diameter by rolling them in your hands.
- Roll each ball in the bowl of icing sugar until covered completely.
- Space the balls out on the baking trays as they will spread as they cook.
- Bake for 10-12 minutes or until the cookies are no longer wet in the cracks.
- Allow to cool and enjoy.
I needed to send off 12 cookies in the post and the recipe made about 18 medium cookies so we were able to try a few before posting. My family were pleased about that!
Having consulted other bloggers on the best way to keep cookies intact in the post, I packaged them up in a small box, wrapped in baking paper and padding the box out with bubble wrap.
My cookies were sent off to Sophie from Penne For Your Thoughts. Fingers crossed they reached her in one piece and were enjoyed!
Pin my chocolate crinkle cookies for later!!
Recipe
Chocolate Crinkle Cookies
Ingredients
- 215 g (1⅔ cups) plain flour (all-purpose flour)
- 35 g (⅓ cups) cocoa powder
- 1.5 tsp (1½ tsp) baking powder
- Pinch of salt
- 230 g (1¼ cups) granulated sugar
- 110 g (½ cups) unsalted butter
- 2 eggs
- 1 tsp vanilla bean paste
- A small bowlful of icing sugar
Equipment
Instructions
- Place the flour, cocoa powder, baking powder and salt in a bowl, mix and set aside.215 g plain flour (all-purpose flour), 35 g cocoa powder, 1.5 tsp baking powder, Pinch of salt
- Cream the butter and sugar together in a large bowl until it is light and fluffy. I used a hand mixer to do this but you could also use a wooden spoon and a bit of elbow grease.110 g unsalted butter, 230 g granulated sugar
- Add the eggs and vanilla bean paste and mix well.2 eggs, 1 tsp vanilla bean paste
- Gradually beat in the flour and cocoa powder mixture until well combined.
- Place the whole bowl in the fridge and refrigerate for at least an hour.
- Preheat your oven to 180℃ / 350℉ and line two baking trays with baking paper.
- Using a dessertspoon, take spoonfuls of the cookie dough and then form them into small balls of approx 2 cm diameter by rolling them in your hands.
- Roll each ball in the bowl of icing sugar until covered completely.A small bowlful of icing sugar
- Space the balls out on the baking trays as they will spread as they cook.
- Bake for 10-12 minutes or until the cookies are no longer wet in the cracks.
- Allow to cool and enjoy.
A couple of days after posting my cookies I received an exciting parcel in the post. I was astounded to open the package and find inside some more chocolate crinkle/crackle cookies, only made by Kevin from The Crafty Larder!
The cookies Kevin sent me were chocolate orange flavour, and we have been really enjoying them during the preparations for Christmas.
Thanks very much Kevin! I look forward to seeing all the cookies everyone has made and received. You can see them over at Made with Pink on her cookie exchange linky.
Andrea @ Made With Pink says
Oh Lucy, your cookies look fabulous, and I can’t believe that you received an almost identical cookie from Kevin. That’s just too funny. Great minds…. they say 😉 Thanks so much for taking part in the cookie swap. Have a very Merry Christmas, and hope that your daughter feels better.
Angela / Only Crumbs Remain says
Ooh, they look delicious Lucy. What a great idea to do a cookie swap and how funny to receive back something so similar to what you made clearly must have been a great choice.
Angela x
Monika says
Oh I wish I got those in the post! I am gutted I missed the cookie swap but I was crazy busy. These cookies sound delicious, will hopefully join next year! Merry Christmas! :)))
choclette says
Haha, that’s hilarious. What goes around, comes around 😉
I made some chocolate crinkle cookies as gifts again this year, they are becoming a bit of a regular as they are so good. Yours look fab. I’ve added your link to my post.
bakingqueen74 says
Funny isn’t it! They are great, I will definitely make them again now I’ve discovered them. Forgot about links, will add tonight.
Sophie says
They were delicious! Thanks so much 🙂
Emily says
These look fab. I would love some of these in the post too – in case you were wondering 😉