Buy all ingredients right below the recipe
Ingredients
- 90 g unsalted butter
- 2 free-range eggs
- 140 g brown cane sugar
- 205 g wheat flour Type 405
- 40 g baking cocoa
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch table salt
- 50 g powdered sugar for coating
Prepare the dough
- 1Beat the melted butter together with the eggs and brown cane sugar until frothy. In a separate bowl, mix flour, baking cocoa, baking powder, baking soda, and a pinch of salt.
- 2Add the dry ingredients to the wet mixture and mix well until a thick, uniform dough forms. Cover the bowl with cling film and let it rest in the refrigerator for at least one hour.
Shape and bake
- 1Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper. Take small portions from the chilled dough with a teaspoon, roll them into balls, and generously coat them in powdered sugar until they are completely white.
- 2Place the balls with sufficient space on the baking sheet and bake for approx. 10 minutes. The cookies should still appear soft and slightly underbaked when removed. As they cool, the surface hardens while the core remains wonderfully soft. Let the crinkles rest on the baking sheet for 3 minutes, then let them cool completely on a wire rack.
Tip
For a particularly beautiful crackle pattern, really generously coat the dough balls in powdered sugar – the sugar should completely cover the dark color of the dough.
