Chocolate Fudge Crinkle Cookie Sandwiches

Name: Chocolate Fudge Crinkle Cookie Sandwiches
Prep time: 45 min
Cook time: 12 min
Total time: 177 min
Ingredients: 1 cup cocoa powder; 1 cup white sugar; ½ cup brown sugar; ½ cup vegetable oil; 4 eggs (large); 2 tsp vanilla extract; 1 tsp instant coffee granules (optional); 2 cups all-purpose flour (plain flour); 2 tsp baking powder; 1 pinch salt; ½ cup powdered sugar; 300 g dark chocolate; 150 g heavy cream

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These Chocolate Fudge Crinkle Cookie Sandwiches are a simple yet delicious treat for anyone who enjoys chocolate. The recipe involves making a cocoa-based dough, chilling it, and then baking it into cookies with a characteristic crinkle texture.

After baking, the cookies are filled with a delicious truffle ganache made from dark chocolate and cream. This recipe is great for those looking for a homemade dessert that combines the comfort of cookies with the richness of chocolate ganache.

Table of Contents

The crinkle effect on cookies is created by coating the dough in powdered sugar before baking. As the cookies bake and expand, the powdered sugar cracks, revealing the cookie dough beneath and creating a beautiful crinkled texture.

Crinkle Cookies

Cocoa Powder: The heart of these crinkle cookies, cocoa powder adds the deep, rich chocolate flavor. Unsweetened powder works best to give an intense chocolate taste.
White Sugar: It sweetens the cookies and contributes to their crisp edges.
Brown Sugar: Adds moisture and a slight molasses flavor, giving the crinkle cookie sandwiches a richer taste.
Vegetable Oil: Used instead of butter, oil keeps the cookies moist and chewy.
Eggs: Bind the ingredients together and give the cookies structure.
Vanilla Extract: Enhances the overall flavor of the cookies.
Instant Coffee Granules (Optional): A hint of coffee can intensify the chocolate flavor, though it's optional.
All-Purpose Flour: The main structure for the cookies, ensuring they hold their shape.
Baking Powder: Helps the cookies puff up and gives them a nice texture.
Salt: Balances and enhances the flavors of the other ingredients.
Powdered Sugar: Coating the crinkle cookie in powdered sugar before baking creates the characteristic crinkle effect on top.

Ganache Filling

Dark Chocolate: Forms the base of the ganache, providing a rich, indulgent flavor.
Heavy Cream: When heated and mixed with the chocolate, it creates a smooth, creamy filling that complements the texture of the crinkle cookies.

These steps lead to deliciously rich Chocolate Fudge Crinkle Cookie Sandwiches, perfect for a special treat or sharing with friends.

Crinkle Cookies

Mix Dry Ingredients: In a large bowl, combine cocoa powder, white sugar, brown sugar, and optional instant coffee granules. Mix in vegetable oil.

Add Eggs: Beat in eggs one at a time, then stir in the vanilla extract. The mixture should be thick and glossy.

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Combine with Dry Mix: Sift together flour, baking powder, and salt in a separate bowl. Gradually fold this into the wet mixture using a spatula until the dough forms and no flour is visible. The dough will be sticky.

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Chill the Dough: Cover the bowl and refrigerate the dough for at least 2 hours.

Preheat and Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Form Cookies: Use a cookie scoop to measure dough, rolling it into balls. Coat each ball in powdered sugar.

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Bake: Place coated dough balls on prepared sheets, spaced about 2 inches apart. Bake for 10-12 minutes until the cookies are puffed and show a crinkled pattern. They should be soft in the center.

Cool: Leave the crinkle cookies on the baking sheet to cool completely.

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Ganache Filling

Heat Cream: In a saucepan, heat the cream over medium heat until it begins to simmer. Avoid boiling.

Melt Chocolate: Pour the hot cream over chopped dark chocolate. Let it sit for a minute, then stir until the mixture is smooth and glossy.

Cool Ganache: Allow the ganache to cool until it reaches a spreadable consistency. If necessary, refrigerate briefly.

Spread Ganache: Once both cookies and ganache are cool, spread or pipe a dollop of ganache on the flat side of a cookie.

Sandwich Cookies: Place another cookie on top, gently pressing to spread the filling to the edges.

Repeat: Continue the process with the remaining cookies and ganache.

Fay's Top Tip

Chill the dough for at least 2 hours before baking. This step is essential because it allows the dough to firm up, making it easier to handle and shape. Chilling also helps the crinkle cookies maintain their shape during baking and enhances the crinkle effect of the crinkle cookie by slowing the spreading, resulting in those beautiful cracks on the surface. Skipping this step might lead to cookies that are too flat and lack the desired texture.

Suggestions for Recipe Variations

Recipe Variations

Nutty Twist: Add chopped nuts like walnuts or pecans to the dough for an added crunch and flavor.
Mint Chocolate: Mix a few drops of peppermint extract into the ganache for a refreshing minty taste.
Spiced Cookies: Add a teaspoon of cinnamon or a pinch of cayenne pepper to the dough for a warm, spicy kick.
White Chocolate Ganache: Substitute dark chocolate with white chocolate for a different flavor profile.
Fruit Filling: Add a layer of raspberry or strawberry jam along with the ganache for a fruity twist.
Salted Caramel: Drizzle some salted caramel over the ganache before sandwiching the cookies for a sweet and salty combination.

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Frequently Asked Questions

Can I use butter instead of vegetable oil in this recipe?

Yes, you can substitute vegetable oil with an equal amount of melted butter. This will give the crinkle cookies a slightly different texture and flavor, but they will still be delicious.

Do I have to chill the dough for the full 2 hours?

Chilling the dough for at least 2 hours is recommended to achieve the best texture and crinkle effect. If you're short on time, you can chill it for a minimum of 1 hour, but the results may vary.

My cookies didn't crinkle as much as I expected. What went wrong?

Ensure the dough is chilled properly and that you coat the dough balls generously with powdered sugar. If the dough is too warm, the cookies will spread too quickly, reducing the crinkle effect.

Can I make the dough ahead of time and bake the crinkle cookies later?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. This makes it a convenient option for planning ahead.

How do I store the crinkle cookies?

Store the unfilled cookies in an airtight container at room temperature for up to 2 days or filled crinkle cookies in the refrigerator for up to a week.