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Chocolate Crinkle Cookies
Cookies
Ingredients
- 125 g butter at room temperature
- 200 g granulated sugar *
- 5 ml vanilla essence
- 1 large egg, at room temperature
- 150 g flour
- 50 g cocoa powder
- 5 ml baking powder
- 2 ml salt
- 125 g mini or regular size
semi-sweet chocolate chips
-
Rolling
- 3 Tablespoons (35 g) granulated sugar
- 1 cup (120 g) icing sugar
Method
- Cream butter and sugar together.
- Add vanilla essence, mix.
- Add the egg and mix well.
- Sift the flour, cocoa powder, baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, mix until well combined, then add the chocolate chips.
- Cover dough and chill for about 2 hours.
- Roll balls of about 1 tablespoon of dough; then roll each ball lightly in granulated sugar, then generously in the icing sugar.
Place about 5 cm apart on a baking sheet. - Bake at 180°C for 12-15 minutes.
- Cool cookies for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
* Variation: Use half white and half brown sugar (Demerara)
Makes about 40 cookies