Dark chocolate crinkle cookies
Rich, fudgy chocolate cookies, coated in a delicate layer of powdered sugar, are baked to perfection, resulting in a heavenly treat that's both visually stunning and incredibly delicious.
Dark chocolate crinkle cookies
Rich, fudgy chocolate cookies, coated in a delicate layer of powdered sugar, are baked to perfection, resulting in a heavenly treat that's both visually stunning and incredibly delicious.
Tools
Ingredients
100 g unsweetened dark cocoa powder
400 g granulated sugar
1 tbsp espresso
4 eggs
1 tsp pure vanilla extract
240 g flour
8 g baking powder
3 g salt
250 g butter
230 g unsweetened dark chocolate
for coating powdered sugar
Step by step
Attach Sifter Attachment to KA Stand Mixer (with Beater Attachment). Add cocoa powder and granulated sugar to ingredient hopper and weigh, pressing "Tare" between each ingredient.
Turn Stand Mixer to speed 2 and sift cocoa powder and sugar into Stand Mixer bowl. While sifting, add espresso, eggs and vanilla.
Add flour, baking powder, and salt to ingredient hopper and weigh, pressing "Tare" between each ingredient.
Set Stand Mixer to speed 4 and sift ingredients into bowl.
Melt the butter and chocolate over a double broiler. Mix chocolate mixture into batter on speed 2 until combined.
Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
Preheat oven to 175ºC.
Line cookie sheets with parchment paper.
Roll the dough into 2-cm balls. Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
Bake in preheated 175ºC oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.
