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Chocolade crinkle koek

The very scent coming from the oven will make you want to try one right away. Perfect with a cup of hot coffee, a glass of milk, or simply as a sweet treat between meals. Serve them during the holidays on a pretty plate, or package them as a homemade gift. Guaranteed success!





Recipe

Chocolate crinkle cookie

These delicious chocolate cookies are irresistible! Crispy on the outside and wonderfully fudgy on the inside.... Mmmm

Course Dessert / Cookie
Kitchen Dutch
Servings 30 pieces

Preparation time

Preparation time 20 min
Time in oven 20 min
Cooling time 1 hour
Total 40 min

Equipment

  • Mixing bowl
  • Scale
  • Melting pan Au Bain Marie
  • Sieve
  • Baking mat

Ingredients

  • 200 grams dark chocolate
  • 30 grams unsalted butter
  • 250 grams sugar
  • 2 eggs
  • 120 grams flour
  • Pinch of salt
  • 7 grams baking powder
  • 25 grams cocoa powder
  • 100 grams powdered sugar

Chocolate crinkle cookie

    1. Melt 50 grams of chocolate with the butter au bain-marie and stir until smooth.
    2. Finely chop the remaining chocolate as well.
    3. Then add the sugar and eggs to the chocolate-butter mixture.
    4. Then stir the flour, salt, baking powder and cocoa powder into the mixture. Finally, add the rest of the chopped chocolate.
    5. Let the dough rest in the fridge for at least 1 hour.
    6. Roll balls of dough the size of a ping-pong ball.
    7. Roll the dough balls in a bowl of powdered sugar and place them on a baking sheet lined with a baking mat.
    8. Bake the cookies for 15-20 minutes at 180 °C.

These chocolate crinkle cookies are wonderfully crisp on the outside and soft on the inside. The secret is letting the dough rest in the fridge, which gives the cookies their characteristic cracked appearance after baking.

Store the cooled cookies in an airtight container; they'll stay fresh for up to a week. You can also make the dough a day ahead and keep it in the fridge overnight so you can bake the cookies quickly the next day.