Soft Chocolate Crinkle Cookies are mouthwatering treats that literally melt in your mouth.
They are crunchy on the outside and soft and creamy on the inside.
Easy and fast to prepare, you just have to wait for the rest in the refrigerator.
I assure you that with these delicious cocoa cookies, you will make a big impression. Your guests will ask for seconds!
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- Preparation time20 Minutes
- Rest time2 Hours
- Cooking time18 Minutes
- Cooking methodOven
Ingredients for about 15-20 cookies
How to prepare Soft Chocolate Crinkle Cookies
Prepare the dough
Sift the flour, baking powder and cocoa into a bowl.
Combine the instant coffee and the pinch of salt and set aside.
In another bowl, whip the softened butter with the sugar until fluffy.
Combine the vanilla extract while still whisking and the eggs, one at a time.
Add the flour mixture and mix well.
Cover the bowl with plastic wrap and refrigerate for about 2 hours.
Form the cookies
After the resting time, with the mixture hardened, form balls the size of a walnut.
Roll them in powdered sugar and place them, well spaced out, on a baking sheet covered with baking paper.
How to bake Soft Chocolate Crinkle Cookies
Bake in a preheated static oven at 350°F (180°C) for about 15-18 minutes.
If you have a fan oven, bake at 320°F (160°C) for about 12-15 minutes.
Don’t overcook them because the inside of the cocoa cookies should remain slightly soft.
The cookies, at the end of baking, will be soft on the outside but will harden once cooled.
Store the Soft Chocolate Crinkle Cookies
The cookies will keep in an airtight container at room temperature.
Freeze cookies. The cookies can be frozen either already baked or to bake.
To freeze baked cookies, first let them cool completely. Arrange them in a single layer and place them in the freezer. Once frozen, place them in a freezer bag and use them up within 3 months.
Allow them to thaw at room temperature before consuming.
To freeze uncooked cookies, after forming balls with the dough, arrange them in a single layer.
Place them in the freezer and after an hour move them to a freezer bag. Consume them within 3 months.
When baking them, let them thaw at room temperature. Dip them in powdered sugar and proceed to baking as described in recipe.
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