For the Christmas lovers who can’t go a day without a square of chocolate, these crinkle cookies are for you. Made with cocoa powder, dark chocolate, a white chocolate topping and a sprinkle of crushed candy canes, you’ll love the rich, chocolaty goodness of these biscuits. They’re fantastic for wrapping up and bringing to a Christmas party, or gifting to your favourite friends.
The best part is, making chocolate crinkle cookies is a relatively easy task. Simply melt your chocolate, mix it with all your other ingredients, and throw them in the oven!
Ingredients
Method
Put dark chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat. Cool slightly.
Using a stand mixer fitted with a paddle attachment, beat sugar, eggs and vanilla in a large bowl until thick and pale. Stir in cooled chocolate mixture until combined.
Sift over flour, cocoa, baking powder and salt. Fold to combine. Turn out onto a floured surface and bring dough together. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C/160°C fan-forced and line two trays with baking paper. Put icing sugar in a small bowl. Roll heaped tablespoons of dough into balls, then add to icing sugar and toss to coat completely. Arrange on prepared trays about 3cm apart. Press down on tops to slightly flatten.
Bake for 12–14 minutes, swapping tray positions halfway during cooking to ensure even baking. Let cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
In a heatproof bowl over a saucepan of gently simmering water, melt white chocolate until smooth. Remove from heat. One at a time, dip cookies halfway into the chocolate and put back onto lined trays. Immediately sprinkle tops with crushed candy cane. Set aside until chocolate sets.
Cook’s tips
- Store the cookies in an airtight container for up to 5 days if dipped or up to 1 week if undipped.
- If you prefer, swap the white chocolate for milk or dark chocolate.
