Monday, July 11, 2011

Chocolate Crinkle Cookies

These delightfully moist, sweet, super easy and exceptionally delicious cookies are from one of my family's favourite William-Sonoma 'Kids Baking' books which I've had since I was a little one! They make about 24 and are perfect for any chocolate lover, especially when they're fresh and warm out of the oven!

  • 60g icing sugar
  • 230g plain flour
  • 40g unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 115g butter, at room temperature
  • 250g sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 180°C. 
  2. Grease 2 baking sheets with butter.
  3. Put the icing sugar into a medium bowl and set aside.
  4. In another medium bowl, stir together the flour, cocoa, baking powder and salt with a wooden spoon.
  5. In a large bowl, using the electric mixer on medium speed, beat the butter and sugar for about 3 minutes, until creamy.Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
  6. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
  7. Turn off the mixer and add the flour mixture. Mix on low speed until just blended.
  8. Roll tablespoons full of dough into balls, roll and cover in icing sugar and place on the prepared baking sheets. Space the balls about 5cm apart.
  9. Bake the cookies for 10-12 minutes, or until cracking and puffed.
  10. Set the tray onto a cooling rack for 15 minutes.
  11. Move the cookies from the tray to the rack and let cool completely. 

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