Chocolate crinkle cookies, name itself sounds so tempting that you wanna eat it. And once you had these, you will never like any other cookie. That hard exterior and ooey-gooey interior, just melts in your mouth. These are the must have cookies for anyone and everyone.
They are super easy to make. Just one catch that you have to wait for minimum 4 hours until dough is set in refrigerator. But trust me, it is worth the wait.
Once you make them, your house gets filled with chocolaty baking aroma. And who doesn't like chocolates :). Best thing in the whole wide world.
So do make these and enjoy eating them. Do leave comments or suggestions down below. Happy Cooking :)
Dry mixture Ingredients:
1 cup all purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp espresso powder
1/4 tsp salt
Wet mixture Ingredients:
2/3 cup granulated sugar - increase the amount if you like things too sweet :)
2 eggs
1/4 cup unsalted butter at room temperature
1 tsp vanilla essence
For outer layer:
1/2 cup of confectionery sugar
Recipe:
1. In a large bowl, add all the dry ingredients and mix them well together.
2. Now in a stand-mixer with paddle attachment, add butter and make it in a smooth paste. Do not over mix anything while making cookies as we do not want too much air incorporated in it.
3. Now add rest of the wet ingredients and mix for a minute or until everything is mixed well together.
4. Add dry ingredients to this mixture and mix until everything is well incorporated.
5. Transfer this in a large bowl. Cover the bowl with cellophane sheet and place in the refrigerator for at least 3-4 hours. Leaving it overnight gives best results.
6. After 4 hours, take it out of refrigerator. Place confectionery sugar in a flat plate as we need this to roll the cookies in.
7. Pre-heat oven at 350 F. Take a large baking sheet and line it with parchment paper.
8. Now take cookie dough and with help of spoon, ice-cream scoop or hands make equal sized balls out of it and roll each ball in confectionery sugar. Place each of them on the baking sheet atleast 5 fingers apart from each other, so that they won't stick when expanded.
9. Cook this for 12 minutes. Take it out and let it rest for atleast 30 minutes. If you try to release them from the baking sheet before this they might break as the interior of the cookies is very soft.
They are super easy to make. Just one catch that you have to wait for minimum 4 hours until dough is set in refrigerator. But trust me, it is worth the wait.
Once you make them, your house gets filled with chocolaty baking aroma. And who doesn't like chocolates :). Best thing in the whole wide world.
So do make these and enjoy eating them. Do leave comments or suggestions down below. Happy Cooking :)
Dry mixture Ingredients:
1 cup all purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp espresso powder
1/4 tsp salt
Wet mixture Ingredients:
2/3 cup granulated sugar - increase the amount if you like things too sweet :)
2 eggs
1/4 cup unsalted butter at room temperature
1 tsp vanilla essence
For outer layer:
1/2 cup of confectionery sugar
Recipe:
1. In a large bowl, add all the dry ingredients and mix them well together.
2. Now in a stand-mixer with paddle attachment, add butter and make it in a smooth paste. Do not over mix anything while making cookies as we do not want too much air incorporated in it.
3. Now add rest of the wet ingredients and mix for a minute or until everything is mixed well together.
4. Add dry ingredients to this mixture and mix until everything is well incorporated.
5. Transfer this in a large bowl. Cover the bowl with cellophane sheet and place in the refrigerator for at least 3-4 hours. Leaving it overnight gives best results.
6. After 4 hours, take it out of refrigerator. Place confectionery sugar in a flat plate as we need this to roll the cookies in.
7. Pre-heat oven at 350 F. Take a large baking sheet and line it with parchment paper.
8. Now take cookie dough and with help of spoon, ice-cream scoop or hands make equal sized balls out of it and roll each ball in confectionery sugar. Place each of them on the baking sheet atleast 5 fingers apart from each other, so that they won't stick when expanded.
9. Cook this for 12 minutes. Take it out and let it rest for atleast 30 minutes. If you try to release them from the baking sheet before this they might break as the interior of the cookies is very soft.
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