These beauties are a mix between my crinkle recipe and my brookie recipe and the result is a rich and decadent chocolate flavour combined with that sweetness you know and love of a crinkle cookie.
If you are a fan of my Strawberry Crinkle Cookies then you will know just how easy this recipe is to make!
130g butter, room temperature
250g granulated sugar
420g all purpose flour
2g baking soda
2g baking powder
30g cocoa powder
50g dark chocolate, melted
100g confectioners sugar for dusting
Pre-heat your oven to 180 degrees celsius and line two baking trays with parchment paper.
Sift the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and mix to combine before setting aside.
Beat your butter and sugar in a medium sized bowl until it becomes pale and fluffy, about 3 minutes.
Add your egg and melted chocolate and mix in well to combine.
Add your flour mixture about one third at a time and mix in each addition until well incorporated.
Cover your bowl with cling wrap and place it in the fridge to chill for approximately 2 hours.
Remove from the fridge. Scoop out 1 tablespoon worth of batter and roll it into a ball. Roll the ball into your confectioners sugar and ensure it is well coated before placing it on the baking tray.
Bake for 7-10 minutes. Depending on your oven type the cooking time will vary. The best method to ensure that you don't over bake your cookies is to remove it from the oven once you see the outer edges beginning to brown. You don't want to ever over-bake these cookies.
Allow them to rest on your baking tray for a few minutes before transferring to a wire rack to completely cool.
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