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Chocolate Crinkle Cookies

Chocolate Lovers, these following cookies are especially for you! These chocolate crinkle cookies are an all-time favorite that is simply irresistible.

Fudgy texture and so soft on the inside, these cookies are a melt-in-your-mouth treat that is also perfect for holiday season. It’s made of chocolate and almond cookie dough that is generously rolled in powdered sugar, which gives the cookies a beautiful crinkles after baking.

If you like chocolate cookies – you really should try these chocolate crinkle cookies, that will become you favorite too. It’s easy to make, delicious and kids will love them!

Chocolate Crinkle Cookies

Photo: Natalie Levin



5 from 1 vote
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Chocolate Crinkle Cookies

Based on a recipe of Carine Goren with some changes and adjustments
Servings 40 small cookies
Author Natalie

Ingredients

For the cookies:

  • 350 grams dark chocolate
  • 50 grams butter
  • 3 large eggs at room temperature
  • 100 grams sugar
  • 1/4 tsp. fine salt
  • 40 ml. Amaretto liqueur
  • 100 grams all-purpose flour
  • 1 tsp. baking powder
  • 120 grams almond meal

For coating:

  • 100 grams sugar
  • 100 grams icing sugar

Instructions

  1. In a small bowl melt chocolate and butter in the microwave or over double boiler.
  2. In an electric mixer bowl whip eggs, sugar and salt until mixture is very light and fluffy.
  3. Add in the melted chocolate mixture and liqueur and fold gently until smooth.
  4. Sift in flour and baking powder, add almonds and continue to fold until the mixture is smooth and quite sparse.
  5. Cool the mixture in the freezer for 2-3 hours, until it is completely cold and set.
  6. Form small balls of the dough and cover with sugar. Once your balls are sugared, roll them in icing sugar generously and put on an oven tray lined with baking paper.
  7. Freeze the cookies with powdered sugar for about 30 minutes before baking.
  8. Preheat oven 190c degrees.
  9. Bake the cookies for about 8-12 minutes or until they crack and set on the sides, but still very soft in the center. Do not be tempted to over-bake – the cookies will set completely once cooled.
  10. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a sealed container at room temperature for up to a week.
  • You can leave the mixture in the freezer, wrapped in plastic wrap, up to two weeks.
  • If the mixture becomes sticky when rolling the cookies, return it for few more minutes in the freezer before proceeding.
  • Brandy or rum can be used instead of Amaretto liqueur.
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