Chocolate Crinkle Biscuits

by | Jun 29, 2017

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These Chocolate Crinkle Biscuits are so easy to make and don’t require any heavy-duty mixers to create. Best of all, the biscuits are mixed in just one bowl.

Chocolate Cloud Biscuits

These distinctive chocolate cloud biscuits get their name from the crackle cloud pattern that forms as they bake. Inside, the chocolate biscuits are fudgy and chewy a bit like a brownie cookie. On the outside, they have a sprinkle of icing sugar that creates the great pattern. These are so easy to make and don’t require any heavy-duty mixers to create. Best of all, the biscuits are mixed in just one bowl.

 

CHOCOLATE CRINKLE BISCUITS

Makes:  24 approx.     Difficulty: Easy

INGREDIENTS:

130g (4.6 oz) Plain Flour
1 teaspoon Baking Powder
60g (2 oz) Cocoa Powder
210g (7.4 oz) Caster Sugar
1 pinch Salt
75g (2.7 oz) Unsalted Butter, softened to room temperature.
2 Eggs, lightly beaten
1 teaspoon Vanilla Essence
Icing Sugar Mixture (to roll the biscuits in)

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.

Into a large bowl sift the flour, baking powder and cocoa powder. Stir in the sugar and salt.

Rub the soft butter through the dry ingredients until it has the texture of breadcrumbs. Add in the beaten eggs and vanilla essence. Stir together. The dough will be quite firm.

Sprinkle some icing sugar mixture into a small bowl. Grab a heaped teaspoon of dough and roll it into a ball in your hand, then roll the ball through the icing sugar. Place on the baking tray. Leave a gap of at least 2 cm between each one as they flatten and spread as they bake. You can fit about 12 balls of dough onto a large tray.

Check the oven has reached correct temperature then place the tray on the middle rack of the oven. Bake for 10 to 15 minutes. The biscuits will flatten as they bake, creating a crackle effect with the icing sugar. They might look too soft when you remove them from the oven after 10 minutes or so, but they’ll harden as they cool.

Remove tray from the oven and allow the biscuits to cool on a rack.

BAKING TIPS:

  • Store cookies in an airtight container for up to 4 days.
  • I’ve found these biscuits have different levels of fudginess depending on the air temperature of the day.

Chocolate Crinkle Biscuits
Chocolate Crinkle Biscuits
Fudgy and chewy chocolate biscuits with a white crackle pattern on top. Mixed in just one bowl.
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Servings Prep Time Cook Time Passive Time
24biscuits, approx. 20mins 10mins 30mins
Servings Prep Time
24biscuits, approx. 20mins
Cook Time Passive Time
10mins 30mins
Ingredients
  • 130 g Plain Flour
  • 1 teaspoon Baking Powder
  • 60 g Cocoa Powder
  • 210 g Caster Sugar
  • 1 pinch Salt
  • 75 g Unsalted Butter softened to room temperature
  • 2 Eggs lightly beaten
  • 1 teaspoon Vanilla Essence
  • Icing Sugar to roll the biscuits in
Servings: biscuits, approx.
Units:
Ingredients
  • 130 g Plain Flour
  • 1 teaspoon Baking Powder
  • 60 g Cocoa Powder
  • 210 g Caster Sugar
  • 1 pinch Salt
  • 75 g Unsalted Butter softened to room temperature
  • 2 Eggs lightly beaten
  • 1 teaspoon Vanilla Essence
  • Icing Sugar to roll the biscuits in
Servings: biscuits, approx.
Units:
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.
  2. Into a large bowl sift the flour, baking powder and cocoa powder. Stir in the sugar and salt.
  3. Rub the soft butter through the dry ingredients until it has the texture of breadcrumbs. Add in the beaten eggs and vanilla essence. Stir together. The dough will be quite firm.
  4. Sprinkle some icing sugar mixture into a small bowl. Grab a heaped teaspoon of dough and roll it into a ball in your hand, then roll the ball through the icing sugar. Place on the baking tray. Leave a gap of at least 2 cm between each one as they flatten and spread as they bake. You can fit about 12 balls of dough onto a large tray.
  5. Check the oven has reached correct temperature then place the tray on the middle rack of the oven. Bake for 10 to 15 minutes. The biscuits will flatten as they bake, creating a crackle effect with the icing sugar. They might look too soft when you remove them from the oven after 10 minutes or so, but they’ll harden as they cool.
  6. Remove tray from the oven and allow the biscuits to cool on a rack.
Recipe Notes
  • Store cookies in an airtight container for up to 4 days.
  • I’ve found these biscuits have different levels of fudginess depending on the air temperature of the day.
Nutrition Facts
Chocolate Crinkle Biscuits
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 24mg 8%
Sodium 103mg 4%
Potassium 50mg 1%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 11g
Protein 2g 4%
Vitamin A 2%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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