So I have been somewhat on a hiatus for the past few months. I've gotten a lot busier due to work and random activities like joining an opera. Add that to my long list of excuses which includes laziness, a longer than usual rainy season which was not conducive to photographing food indoors, and a general lack of inspiration to cook or bake anything.
However, as my sister has been quite vocal about her request for chocolate crinkle cookies, I decided to get back into the flow of baking and blogging once again. Here's hoping this will be a continued streak.
Chocolate crinkle cookies are traditionally for the Christmas season, but I never got around to doing it then. They're a hybrid between a brownie-cookie-cake, without the sickly sweetness of a cake, without the crunch of a cookie, and without the density of a brownie but with all the good parts: a deep chocolate flavor, a gooey and chewy center, and in a convenient, bite-sized serving.
You don't need to bake these cookies for very long, or they will turn out dry and tough.
Chocolate Crinkle Cookies
Recipe from allrecipes
Makes a dozen cookies
Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 cup flour
- 1 tsp baking powder
- 1 cup white sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup icing sugar
- Mix cocoa powder, white sugar and oil in a medium bowl. Beat in eggs one at a time, and then add the vanilla extract.
- Combine flour, baking powder and salt with the rest of the mixture.
- The dough will be quite sticky, so chill for about 4 hours in the refrigerator
- Roll dough into small 1 inch balls and dip in a bowl of icing sugar, coating it liberally. I was a bit shy with my own cookies, but don't be! Coat them fully.
- Bake at 175 C or 350 F for 10-12 minutes.
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