If a cookie and a brownie had a baby, it would be these Chocolate Crinkle Cookies! They’re so stunning to look at, perfectly sweet, and irresistibly chewy on the inside just like your favourite brownie. She’s a 10/10!
Hey Bookie Club! Start your ovens….!
This isn’t a regular book club, you know! Every month to celebrate finishing another new read, I whip up a cookie recipe to match the theme of the book. This months’ book was The Whispers and it took me a little bit to land on a final recipe, but I think I nailed it. I even ran the idea by the author Ashley herself to make sure it was on point! So without further ado, it’s time for Chocolate Crinkle Cookies.
‘The Whispers’ Themed Cookie Recipe
I knew pretty early into starting the book, that this recipe would need to be dark. These Chocolate Crinkle Cookies feature dark chocolate and a really interesting broken/shattered look that emulates the broken relationships, shattered glass, deep dark secrets, written within the pages of The Whispers. I think it suits it perfectly! What do you think??
How to Make a Crinkle Cookie
These cookies create this magic cracked look all on their own! Before baking, these cookies are coated in icing sugar. Then when they bake, they end up with a “crinkled” effect! Magical (and beyond delish).
If you love brownies, these are going to be a favourite! The rich, fudgy flavour is to die for. Which almost happened in that book…
What Type of Cocoa Powder is Best?
There are many opinions on cocoa powder, and while the best type of cocoa powder to use will depend on the recipe, I almost always use a Dutch processed cocoa powder over natural cocoa powder in my recipes. I love the flavour and depth of taste and colour it provides: I use this brand, it’s the best. If you want to geek out on cocoa powders here is a good article.
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
If a cookie and a brownie had a baby, it would be these Chocolate Crinkle Cookies! They're so stunning to look at, perfectly sweet, and irresistibly chewy on the inside just like your favourite brownie. She's a 10/10!
- 1 1/2 cups sugar
- 1 cup cocoa powder (I used Dutch processed)
- 1/2 cup oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup icing sugar
In a large bowl, whisk together the sugar, cocoa, oil and vanilla to combine. Add in the eggs, one at a time, mixing well between the addition of each, until combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, mixing until well combined. Cover and refrigerate the dough for 4 hours or overnight.
Preheat the oven to 350F and line 2 baking sheets with parchment paper. Using a small scoop (#50 size or approximately 1 1/2 tablespoons), scoop out balls of the dough and roll them between your hands to make a round ball. Roll each ball of dough in the icing sugar and place the cookies on the prepared baking sheet, about 2" apart. Bake for 10-12 minutes. The cookies will looked cracked with a soft brownie-like interior. Store covered at room temperature or in the fridge for up to 1 week or in the freezer for up to 1 month.