Jen’s Chocolate Crinkle Cookies

  • 3 h 0 m
  • 12 servings
  • Easy

These cookies look really cool, and combine just the right level of mess that children enjoy.

  • 80g butter, soft
  • 175g chocolate chips/ chunks/ chopped chocolate
  • 260g plain flour
  • 1 level teaspoon of baking powder
  • 4 large eggs
  • Pinch of salt
  • 340g of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of instant coffee, dissolved in 2 teaspoons of boiling water
  • Icing sugar, to coat, about 200g

Step 1

Melt the chocolate and butter together, either  VERY gently in a pot on a low heat, or in a bainmarie.


Step 2

Whisk the eggs and the sugar in a large bowl using your electric whisk, until very light in colour and the mixture almost holds the shape of the whisk.


Step 3

Gently fold in the melted chocolate and butter, the vanilla, the dissolved coffee mixture, the salt and the flour into the egg and sugar mixture.  Fold gently until completely combined and refrigerate for at least 2 hours.


Step 4

Pre heat your oven to 160°C, FAN.  Line two trays with baking parchment.


Step 5

Place the icing sugar in a large bowl beside you.  Using a spoon, take generous amounts of cookie dough, and roll between your hands to make a ball.  Toss this well in the icing sugar and place on the prepared baking tray.


Step 6

Repeat this until the dough is finished, making sure that the dough balls are very well spaced apart.


Step 7

Bake in the pre heated oven for 14 minutes, until the cookie tops are puffed, crinkled and slightly firm to the touch.  Remove from the oven and leave to cool on the tray.  Truly divine with a nice cuppa tae.


Step 1

Melt the chocolate and butter together, either  VERY gently in a pot on a low heat, or in a bainmarie.

Step 2

Whisk the eggs and the sugar in a large bowl using your electric whisk, until very light in colour and the mixture almost holds the shape of the whisk.

Step 3

Gently fold in the melted chocolate and butter, the vanilla, the dissolved coffee mixture, the salt and the flour into the egg and sugar mixture.  Fold gently until completely combined and refrigerate for at least 2 hours.

Step 4

Pre heat your oven to 160°C, FAN.  Line two trays with baking parchment.

Step 5

Place the icing sugar in a large bowl beside you.  Using a spoon, take generous amounts of cookie dough, and roll between your hands to make a ball.  Toss this well in the icing sugar and place on the prepared baking tray.

Step 6

Repeat this until the dough is finished, making sure that the dough balls are very well spaced apart.

Step 7

Bake in the pre heated oven for 14 minutes, until the cookie tops are puffed, crinkled and slightly firm to the touch.  Remove from the oven and leave to cool on the tray.  Truly divine with a nice cuppa tae.

Don't feel like cooking or baking? Visit our shop or email me at info@jenskitchen.ie.

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