- 350 gram all-purpose flour
- 1 tablespoons cocoa powder (or more for more chocolate flavor)
- 1 sachet of baking powder (15 gram)
- pinch of salt
- 175 gram dairy butter on room temperature
- 175 gram sugar
- 1 sachet of vanille sugar
- 3 eggs
- powdered sugar
- optional: Werther’s original or other caramel sweets
Kitchen equipment needed
- fine sieve
- medium-sized bowl
- oven tray lined with parchment paper
- large plate
Preparation — 10 minutes + waiting time
Sieve and combine flour, cocoa powder, baking powder and a pinch of salt in a medium-sized bowl.
Combine soft butter with sugar and vanilla sugar in a standmixer until the mixture is light and fluffy. This can take up to a few minutes. Then add the eggs 1 by 1 and add the next one when the previous one is completely incorporated.
Gradually add the flour mixture and mix until the dough is smooth. Refrigerate for about an hour.
Finishing the chocolate crinkle cookies — 30 minutes
Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit and line an oven tray with parchment paper. Add a layer of powdered sugar to a plate.
The dough in kind of sticky, but if you put some powdered sugar on your hands you can roll the dough into balls. You can put a caramel candy inside of the dough ball if you like. Roll the ball into the powdered sugar and make sure they’re completely covered. Place the balls on the parchment paper and repeat until all the dough has been used.
Don’t make the balls too large, the larger the balls will be, the bigger the cookies will be. Don’t place them too close together, so maybe you’ll need to bake them in batches.
Bake the cookies for about 15 minutes and let them cool off a bit before you transfer them to a cooling rack. Enjoy!