Chocolate crinkle cookies recipe
This might just be the ultimate chocolate cookie recipe. Rich, dark and intensely chocolatey, these soft-in-the-middle, crisp-on-the-outside cookies have a gorgeous crinkled top revealing their fudgy texture. Kids and adults alike will be fighting over these as soon as they come out of the oven.
See method- Makes about 20
- 20 mins to prepare and 12 mins to cook
- 184 calories / serving
- Freezable
- Vegetarian
Ingredients
- 120g plain flour
- 30g cocoa powder
- 5g cream of tartar
- ½ tsp bicarbonate of soda
- 125g salted butter
- 200g classic 74% dark chocolate, roughly chopped
- 2 large free-range eggs, at room temperature
- 160g golden caster sugar
- 90g soft brown sugar
Each serving contains
- Energy
- 770kJ 184.0kcal
- Fat
- 9g
- Saturates
- 6g
- Salt
- 0.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 23.8gProtein 2.3gFibre 0.6g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 3 large baking trays with baking paper.
- Mix together the flour, cocoa powder, cream of tartar and bicarbonate of soda in a bowl. Set aside.
- Melt the butter in a small pan over a low heat. Once fully melted, stir in the chopped chocolate until smooth. Remove from the heat and allow to cool for a few mins.
- Meanwhile, put the eggs, caster sugar and brown sugar in a large bowl and whisk with an electric hand whisk for 5-6 mins until pale and mousse-like.
- Add the dry ingredients to the egg mixture and beat briefly to combine. Add the chocolate mixture and beat again until smooth.
- Scoop tablespoons of the mixture onto the prepared baking trays, leaving plenty of room between the cookies to allow for spreading. You should get about 18-20 cookies in total.
- Bake for 10-12 mins until risen and with a cracked, crinkle pattern on top. Leave to cool on the trays: the cookies will sink as they cool and the crinkle pattern will become more pronounced. Serve slightly warm or cool completely and store in an airtight container for up to 5 days.
- Tip: Try adding some different flavours to the chocolate cookies for a twist. Melt orange- or mint-flavoured chocolate instead of the plain dark chocolate, or stir through some extra chocolate chunks or chopped crystallised ginger, nuts or crumbled fudge pieces at the end of step 5.
- See more Baking recipes
Freezing and defrosting guidelines
The baked cookies can be frozen. Cool completely, then layer between sheets of baking paper in a freezer-proof container. Defrost fully before serving. The cookies can be warmed through in a low oven for a few mins before serving, if you like. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
