Chocolate Crinkle Cookies Recipe are the perfect hybrid between cookies and brownies – bite size, indulgent and ever so festive to look at! Great for making them as edible gifts for your family and friends this festive season.
There’s something special about December – the weather is cooler, there’s a holiday spirit in the air and everywhere you go – you can see Christmas making its first appearances. Malls and supermarkets start stocking up trees, twinkling lights and ornaments. Every year during this time, we choose to stay in with friends and family, have endless conversations over home-cooked feasts and celebrate being happy and healthy and grateful for living the life we do.
A big part of all these festivities are presents! Children and grown ups alike, whether we admit it or not, we all love them. This year, instead of just buying presents (which I will) I resolved to make something personal for the special people in my life. Considering every single one of them is a fabulous foodie in their own right ( yes, we band together over our common passion for food) I’ll be baking them batches of these oh-so-christmassy Chocolate Crinkle Cookies.
These chocolate crinkles are the perfect hybrid between cookies and brownies – bite size, indulgent and ever so festive to look at! The powdered sugar gives them a natural snow flake look that will surely catch your eye. And the best part is the ease of making them! They are fabulous for edible christmas gifts ( if you can resist eating them yourself) or serve them up when you get together with friends and family over the holidays.
Every time I’ve baked these, they’ve vanished ever so quickly. Which means baking a big batch is in order. Packed up in adorable mason jars with gift tags and bows and they are ready to go. Of course, that doesn’t mean you only bake these as festive treats. After all, Christmas is not a date, it is a state of mind! 😉
So from our family to yours, here’s wishing you food and festivities, love and laughter.
- 1 cup all purpose flour
- 1/2 cup cocoa Hershey's unsweetened powder
- 3/4 cup caster sugar
- 1 tsp baking powder
- 1/2 cup white sugar Powdered fine
- 1/4 tsp salt
- 1 tsp vanilla essence
- 2 Eggs
- 1/4 cup vegetable oil
In a mixing bowl combine the dry ingredients - flour, cocoa, baking powder and salt.
In a separate bowl, whisk together the caster sugar, eggs, oil and vanilla essence.
Now include the dry ingredients and mix until combined well.
Refrigerate the dough for at least 2-3 hours (you can even let it rest overnight in the fridge for best results) in a plastic wrap.
Preheat the oven to 175 degrees celsius and line the baking tray with parchment paper.
Pour the powdered white sugar in a bowl. Grease your palm with a little vegetable oil and then roll the dough into 1 inch balls.
Coat generously with the powdered sugar.
Place on baking tray and ensure all cookie balls are separated by at least two inches to leave room for them to expand.
Bake for 10-12 minutes and let them cool.