It is Valentine's day week and it is all things CHOCOLATE!! This chocolate crinkle cookies will surely fit your mood if you are a cookie person. Sure, it is not something like a dessert for two, but is a simple and easy thing to make for your loved ones. It is a goodie which you can send to your kids' school.. (Psst.. It is nut-free).
Ingredients:
Makes 3 dozen cookies
Recipe slightly adapted from here
Ingredients:
Makes 3 dozen cookies
Recipe slightly adapted from here
Preparation time - 10 mins; Setting time - 2 hrs; Baking time - 10 mins
All purpose flour / Maida - 1-1/4 cups
Cocoa powder - 2 tbsp
Baking powder - 1-1/2 tsp
Salt - 1/2 tsp
Butter - 1/4 cup, cubed
Semisweet chocolate, chips or chopped - 2/3 cup (4 oz by weight)
Instant coffee powder - 1-1/2 tsp
Sugar - 3/4 cup
Pure Vanilla extract - 1 tsp
Eggs - 2 (room temperature)
For rolling:
Granulated sugar - 1/4 cup
Powdered sugar - 1/2 cup
Method:
Whisk the flour, cocoa, baking powder and salt well. In a microwave proof bowl, place the butter and chocolate chips and melt in the microwave oven in 20 second increments, whisking well with a fork in the intervals. When completely melted, add the instant coffee powder and mix. Allow to cool. When it cools down, add the sugar, eggs and vanilla and mix until completely incorporated. Add the flour mixture little by little until no streak of flour remains and the cookie dough comes together. Cover with a tight fitting lid or plastic wrap and refrigerate for a minimum of 2 hours.
When the time is up, preheat the oven to 375 F. Line a baking sheet with parchment. Scoop tablespoonfuls of dough and roll into balls. Coat the balls with granulated sugar and then coat in powdered sugar. Place about 12 cookie balls in the baking sheet and bake for 8-9 minutes. The cookies will be soft when removed from oven but will harden as it cools. Cool completely on a cooling rack. Store in an airtight container for up to 2 weeks.
All purpose flour / Maida - 1-1/4 cups
Cocoa powder - 2 tbsp
Baking powder - 1-1/2 tsp
Salt - 1/2 tsp
Butter - 1/4 cup, cubed
Semisweet chocolate, chips or chopped - 2/3 cup (4 oz by weight)
Instant coffee powder - 1-1/2 tsp
Sugar - 3/4 cup
Pure Vanilla extract - 1 tsp
Eggs - 2 (room temperature)
For rolling:
Granulated sugar - 1/4 cup
Powdered sugar - 1/2 cup
Method:
Whisk the flour, cocoa, baking powder and salt well. In a microwave proof bowl, place the butter and chocolate chips and melt in the microwave oven in 20 second increments, whisking well with a fork in the intervals. When completely melted, add the instant coffee powder and mix. Allow to cool. When it cools down, add the sugar, eggs and vanilla and mix until completely incorporated. Add the flour mixture little by little until no streak of flour remains and the cookie dough comes together. Cover with a tight fitting lid or plastic wrap and refrigerate for a minimum of 2 hours.
When the time is up, preheat the oven to 375 F. Line a baking sheet with parchment. Scoop tablespoonfuls of dough and roll into balls. Coat the balls with granulated sugar and then coat in powdered sugar. Place about 12 cookie balls in the baking sheet and bake for 8-9 minutes. The cookies will be soft when removed from oven but will harden as it cools. Cool completely on a cooling rack. Store in an airtight container for up to 2 weeks.
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