Chocolate Crinkles are a variation of the chocolate cookies where its texture and appearance are its main characteristics, its soft fudge-like chocolate cake in texture and have that distinctive powdered sugar coating. These treats are very common in the Philippines and usually seen in bakeries and even sold by colleagues in office, but in other countries this is not the case as it is considered a Christmas treat due to their resemblance to soil covered with snow. Like most cookies this is really easy to make, you can shape them round to give it more of a cake texture or you can flatten a bit so you have that crunchy corners, I like the latter.
- In a bowl combine together cocoa powder, sugar, eggs and vanilla.
- Sift together flour, baking powder and salt.
- Mix flour mixture into the cocoa mixture, place in a covered container and refrigerate overnight.
- Place powdered sugar in a deep dish.
- Remove dough from the fridge and place it on the freezer 30 minutes before shaping. Pinch a piece of dough roughly the size of a large tablespoon. Using your hands shape them into balls you can also flatten them, roll it in powdered sugar then place them in a baking pan.
- Bake in a 170C preheated oven for 12-15 minutes.
- Note: Make sure you are doing this in a cool environment, as much as possible chill every utensil you will use as this is the key to a perfect round crinkle. To keep it cool when on the baking pan I used a cold damp towel that was soaked in chilled water and place it under the baking pan.