If you're looking for the best Chocolate Crinkle Cookies ever, you're in the right place!Slightly cripsy sugar crust, soft chocolate cookie dough with an irresistible creamy Nutella core...this is a match made in heaven!In this recipe I show you how to always get a perfect cirnkle pattern sugar crust; if your sugar often melts in the oven, you can learn all my tips down below.Remember that chilling your cookie dough is pretty important in this recipe, if you'll skip the refrigerating time, you could get sticky dough and your cookies would absorb the sugar coating. Perfect for filling your Christmas cookie boxes, they will surely become one of your favourite in every season!
In a large bowl, mix softened butter and sugar with a spatula until creamy.
Add the eggs one a time and mix just until combined (don't worry if it lumps a bit).
Sift in all purpose flour, salt, cocoa, baking powder and mix with a spatula just until well combined: don't overmix!
Cover the bowl with plastic wrap and refrigerate for about 60-90 minutes: don't skip the refrigerating time, the dough has to be chilled!
Meanwhile place 15 large tsp of Nutella onto a lined tray and put in freezer forabout 1 hour or until completely frozen.
Spoon the chilled cookie dough using a 4 cm-1,5 inch ice cream scooper.
Flat the cookie ball until get a circle and place in the middle a frozen Nutella scoop.
Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
Repeat for the rest of the dough: remember to roll quickly so your dough will stay chilly! You'll get about 15 stuffed cookie balls.
Coat every ball into granulated white sugar, then coat into powdered sugar.
Place coated cookie balls onto a lined baking sheet, about 5 cm-2 inch from each other.
Just before bake them, roll a second time the cookie balls into powdered sugar: remember that your balls have to be well chilled, or they will absorb powdered sugar and the crinkle pattern won't turn out sharp after baking time.
Bake in preheated fan oven (upper and lower heat) at 180°C-350°F for 10 minutes: don't bake too much or the Nutella center won't stay creamy.
Cool down and serve it!
Video
Notes
You can store them in a tin cookie box at room temperature for about 1 week.