Keep this in mind
If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter
Cookies
marbled crinkle cookies
Chocolate cookies with a tender centre and a cracked sugar coating.
Tested
This exact version was baked successfully.
- Active time
- 30 min
- Yield
- 20 cookies
- Difficulty
- Easy
Allow an additional 3–4 hours in the refrigerator, 8–10 min per tray and time for the cookies to cool.
- Flour
- Schär Mix B Bread
Before you start
Plan for the rest.
Ingredients
- buttersoftened60 g
- eggs2 pcs
- sugar200 g10 tbsp
- cocoa powder60 g
- Schär Mix B Bread flour mix120 g6 tbsp
- baking powder5 g1 tsp
- icing sugarfor coating100 g14.16 tbsp
Method
Cook Mode shows one step at a time, with ingredients and timers close at hand.
- 01
Beat the base
Beat the eggs, sugar and softened butter with a mixer until pale, with no pieces of butter remaining.
- 02
Mix the dough
Mix the cocoa, flour and baking powder separately. Add to the beaten base and mix until no dry patches remain. The dough will be very sticky.
- 03
Chill the dough
Cover and refrigerate for 3–4 hours. You can leave it refrigerated for up to 24 hours.
- 04
Prepare the oven and tray
Leave the dough in the refrigerator while you preheat the oven to 180°C with top-and-bottom heat. Line a tray with parchment and put the icing sugar in a bowl.
- 05
Shape and coat the balls
Scoop the cold dough with a spoon and quickly roll walnut-sized balls. Immediately coat them in a thick layer of icing sugar and place them well apart on the tray.
- 06
Bake the cookies
Bake at 180°C for 8–10 minutes. The cookies should rise and crack, with the cracks still looking moist. Do not wait for them to dry: the cookies will firm up as they cool.
- 07
Cool the cookies
Let the cookies cool completely on the tray or transfer them off it. Store in an airtight container.
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