Chocolate crinkles are a Swiss recipe. These cookies are soft fudge like in taste. What makes these chocolate crinkles really special is the crisp and cracked sugar coating on them. The cracks occur because of baking the cookies. And of course you can use a variety of sugar coatings to go with your chocolate crinkles.
Complexity level: Easy
Time taken: Say about 5 hours
1. Unsweetened coco powder about 1 cup
2. White sugar say about 1 Â½ cup
3. Vegetable oil about Â½ a cup
4. Pure vanilla extracts about 2tsps
5. 4 eggs
6. All purpose flour about 2 cups
7. Baking powder about 2tsps
8. Espresso powder about 1tsp
9. About Â½ a cup confectionerâs sugar
10. Â½ a tsp salt
11. A large bowl electric mixer with a paddle attachment
12. Preheated oven to 165 degrees C
1. Beat for a black dough
a. First fix a paddle attachment to your electric mixer. In case you do not have an electric mixer or do not want to get in the hassles of a mixer you can mix the ingredients with the help of a wooden spatula.
b. Now, sift the coco powder before you add it to the bowl of your mixer, add white sugar and vegetable oil to the mixer and beat the mixture till you get shinny smooth dough.
c. Now, you need to add the eggs. Be careful while adding them as you need to add one egg at a time. After adding each egg beat the mixture for say 30 seconds, so that the egg is mixed well with the dough.
2. Separately mix the dry ingredients
In a separate bowl add sifted all purpose flour. To the flour add the salt, the baking powder and the espresso powder. Now, whisk the dry flour well.
3. Mixing the mixtures
Now you have to mix the mixtures together. Be careful while mixing them as the mixing has to be done on low speed. Low speed is recommended so that the flour doesnât spatter all around. Mix the dry and the wet ingredients in an electric mixture just till it is mixed well. Be careful as you do not have to overbeat the mixture. Plastic wrap the bowl of the mixture and place it in the refrigerator for about 4 hours. You can also refrigerate the mixture overnight.
4. The final step, baking
To bake these chocolate crinkles you need to preheat your oven to 165 degrees C. Now use a prachment paper to line two baking sheet. Take a wide bowl and place the confectionerâs sugar in it. Remove the chocolate dough from the refrigerator and with the help of a round spoon scope out about one inch dough. Roll the dough into a rough ball and roll it back into the confectionerâs sugar. You can add flavors such as cardamom to the confectionerâs sugar. If you donât want to add a flavor it is fine. Now, place these rough dough balls on the cookie sheet.
Bake the cookies for about 10 to 12 minutes; make sure you do not over bake them. Once the baking is done let the chocolate crinkles cool for about a minute or two before popping them into your mouth.