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Chocolate Crinkle Cookies

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A Gooey Fudgy Brownie and a nice crispy Chocolate Chip Cookie combined into one will give you Chocolate Crinkle Cookies 


Preheat the oven to 180 degrees and line a baking tray with parchment paper.

3-Pc. Nonstick Cookie Sheet Pans – PFOAm PFOSm PTFE-Free, Professional Quality Kitchen Cooking Non-Stick Baking Trays w/ Black Coating Inside & Outside
3-Pc. Nonstick Cookie Sheet Pans - PFOAm PFOSm PTFE-Free, Professional Quality Kitchen Cooking Non-Stick Baking Trays w/ Black Coating Inside & Outside
Parchment Paper Sheets
Parchment Paper Sheets


  • 2 cups cake flour
  • 1 ½ teaspoons baking powder
  • 2 eggs
  • ½ cup cocoa
  • 1 cup sugar
  • 125 g butter
  • ½ teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 1 cup icing sugar to roll the chocolate balls
Chocolate Crinkle Cookies


  1. Sift flour, cocoa, salt, and baking powder, and give it a whisk. In another bowl cream butter and sugar for 3 mins.
  2. Add eggs one at a time beating well, with the last egg add vanilla essence and beat until all incorporated.
  3. Add flour mixture to egg and butter mixture in stages beating in between until all flour is incorporated.
  4. Break off little pieces of dough rolling into a ball, about the size of golf balls.
  5. Coat dough in icing sugar, and place coated choc ball on your baking tray.
  6. Push down gently with your finger.
  7. Space about 1½ inches apart to allow for rising.
  8. Bake in the oven for 10 to 12 mins.
  9. The recipe makes 20 biscuits

Prepared, tried, and tested by Gail Haselsteiner

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