xmas 2022 - chocolate crinkle cookies

xmas 2022 - chocolate crinkle cookies

• 23 Dec 2022

Last year I wanted to make a batch of lemon crinkle cookies for the cookie box but ran out of time. In the end I'm glad, because when I made the lemon crinkle cookies a few weeks ago, I was underwhelmed with their flavour. Even though there was 1 tbs of lemon rind in the mix, they barely tasted of lemon, so it's back to the drawing board. 

Undefeated I turned to option number 2 - chocolate crinkle cookies. I'd already bookmarked a Jill Dupleix recipe and made a teeny addition to the recipe by adding some espresso powder. I also made the cookies a little smaller but otherwise they were made as written. As the cookies are made with oil, they're dairy-free and take no time to put together. Please note, the chilling time is not optional so it's best to start this recipe a few hours before baking or the day before.

Here's the recipe for you which makes 24 cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Jill Dupleix – Chocolate crinkle cookies - makes 24
Ingredients
180g caster sugar 
50g unsweetened cocoa powder
1/2 tsp espresso powder
1 tsp vanilla extract 
100ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
½ tsp sea salt

For rolling
50g caster sugar
100g icing sugar

Method
In a mixing bowl, beat the sugar, cocoa powder, espresso powder, vanilla extract and oil with an electric mixer until thick and glossy.  Add the eggs one at a time, beating well.
Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up.

Heat the oven to 180°C conventional and line two baking trays with baking paper. Place the caster sugar and the icing sugar on two separate plates.

Using a dessertspoon take about 24 grams of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart and repeat with remaining dough.

Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack before storing in an airtight container.

Now I've nibbled on a few of these cookies and I can assure you that they're very, very good and best of all, deeply chocolatey.

That's the final post for me for the year and what a year it has been. I'm going to take a few weeks break from the blog and will see you again mid-January 2023.

Bye for now,

Jillian