Olive Magazine
Chocolate Rye Volcano Cookies Recipe

Chocolate crinkle cookies

Published: March 27, 2017 at 12:30 pm
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Makes 20

This recipe from Edd Kimber makes some seriously good chocolate crinkle biscuits. With a rich, fudgy centre and sugar-dusted exterior, these dainty cookies make the perfect snack to enjoy with a cup of coffee

Nutrition:
NutrientUnit
kcal201
fat9g
saturates5.3g
carbs26.5g
sugars21g
fibre2.1g
protein2.4g
salt0.3g
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Make these attractive chocolate crinkle cookies, then check out more delicious cookie recipes such as these classic chocolate chip cookies, as well as our rocky road, chocolate brownies and other chocolate recipes.

We've also got plenty more Christmas baking recipes to try including Christmas biscuits, Christmas cookies, florentines and more Christmas baking recipes.

Recipe tip: The cookie dough needs to rest in the fridge. Don’t skip this step; the batter needs to firm-up properly so that the cookies don’t end up spreading all over the baking tray into a big sad mess. Trust me though, it’s worth the wait!

Ingredients

  • 200g dark chocolate, finely chopped
  • 100g unsalted butter, diced
  • 100g caster sugar
  • 150g light brown sugar
  • 2 eggs
  • 130g wholemeal rye flour
  • 50g cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100g icing sugar

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking paper or silicone baking mats. Put the chocolate and butter into a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until fully melted. Remove from the heat.

  • STEP 2

    Put the sugars and eggs into a large bowl and use an electric mixer to whisk until pale and tripled in volume. Pour the chocolate into the egg mixture and mix to combine. Add all the dry ingredients (except the icing sugar) and mix until evenly combined. Cover the bowl with clingfilm and chill until firm (about 3-4 hours).

  • STEP 3

    To bake, roll the dough into small balls
    and roll into a bowl of thr icing sugar, coating liberally. Put the cookies onto the trays, leaving space in between. Bake for 12-13 minutes until puffed and cracked but starting to set around the edges (this is a fudgy, brownie-like cookie so it’s better to err on the side of caution and underbake these). Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. These will happily keep for a week in a sealed container.

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