How to make Chocolate Crinkle Cookies
Recipe source –Joy of baking
Yields – 18-20 cookies
Semisweet chocolate (coarsely chopped) – 115 grams
Unsalted butter – 2 tbsp (28 grams)
Granulated white sugar – 1/4 cup (50 grams)
Egg – 1
Vanilla essence – 1 tsp
All purpose flour/ maida – 3/4 cup
Salt – a pinch
Baking powder – 1/4 tsp
Icing sugar (sifted) for coating – 50 grams
Sieve maida, baking powder and salt together twice. Keep it aside. Let us call this dry ingredients.
Preheat oven to 165 degrees C for 10 minutes.
Line baking tray with parchment paper and keep it ready.
Place the bowl with chocolate and butter over another bowl of simmering water and melt the chocolate and butter. Remove from heat and allow it to cool to room temperature.(pic 1 below)
Beat eggs and sugar until thick, pale and fluffy.
Look at the egg + sugar mixture below after beating. It is pale and thick. When you lift the hand mixer, the batter should fall back into the bowl in slow ribbons. That is the correct consistency.
Now add vanilla essence and the cooled chocolate mixture to egg mix and beat again until well blended.
Now add the dry ingredients to the above and mix until well combined. Do not over beat.
Cover the dough with a plastic wrap and refrigerate until firm. I refrigerated overnight.
Arrange the icing sugar coated balls in a parchment lined baking tray 2 inches apart.
As the cookies bake, they spread making cracks in the white sugar which looked so lovely.(pic 2 below)
The cookies were very delicious and just melted in our mouth. It can be stored in an air tight container for 2 days.
Find more Easy cakes and cookie recipes for Christmas in the link below