Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chocolate crinkle cookies recipe

163 ratings

This might just be the ultimate chocolate cookie recipe. Rich, dark and intensely chocolatey, these soft-in-the-middle, crisp-on-the-outside cookies have a gorgeous crinkled top revealing their fudgy texture. Kids and adults alike will be fighting over these as soon as they come out of the oven. See method

Makes about 20
20 mins to prepare and 12 mins to cook
184 calories / serving
Freezable
Vegetarian

Ingredients

120g plain flour
30g cocoa powder
5g cream of tartar
½ tsp bicarbonate of soda
125g salted butter
200g classic 74% dark chocolate, roughly chopped
2 large free-range eggs, at room temperature
160g golden caster sugar
90g soft brown sugar

Perfect with:

Tesco Classic 74% Dark Chocolate
Made with 74% cocoa solids, for a gentle, woody flavour

Each serving contains

Energy
770kj
184kcal 9%
Fat
9g 13%
Saturates
6g 28%
Sugars
18g 20%
Salt
0.2g 4%

of the reference intake
Carbohydrate 23.8g Protein 2.3g Fibre 0.6g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line 3 large baking trays with baking paper.
Mix together the flour, cocoa powder, cream of tartar and bicarbonate of soda in a bowl. Set aside.
Melt the butter in a small pan over a low heat. Once fully melted, stir in the chopped chocolate until smooth. Remove from the heat and allow to cool for a few mins.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Meanwhile, put the eggs, caster sugar and brown sugar in a large bowl and whisk with an electric hand whisk for 5-6 mins until pale and mousse-like.
Add the dry ingredients to the egg mixture and beat briefly to combine. Add the chocolate mixture and beat again until smooth.
Scoop tablespoons of the mixture onto the prepared baking trays, leaving plenty of room between the cookies to allow for spreading. You should get about 18-20 cookies in total.
Bake for 10-12 mins until risen and with a cracked, crinkle pattern on top. Leave to cool on the trays: the cookies will sink as they cool and the crinkle pattern will become more pronounced. Serve slightly warm or cool completely and store in an airtight container for up to 5 days.

Tip: Try adding some different flavours to the chocolate cookies for a twist. Melt orange- or mint-flavoured chocolate instead of the plain dark chocolate, or stir through some extra chocolate chunks or chopped crystallised ginger, nuts or crumbled fudge pieces at the end of step 5.

Freezing and defrosting guidelines

The baked cookies can be frozen. Cool completely, then layer between sheets of baking paper in a freezer-proof container. Defrost fully before serving. The cookies can be warmed through in a low oven for a few mins before serving, if you like. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes