These chocolate crinkles are easy and absolutely to die for. They are like a chewy brownie with a sugar crust. Perfection.
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Makes about 30 cookies
1 cup (128 grams) all purpose flour
1 tsp. (5 ml) baking powder
½ tsp. (2.5 ml) baking soda
½ tsp. (2.5 ml) salt
½ cup (59 grams) unsweetened cocoa powder – sifted
4 oz. (113 grams) of semi-sweet chocolate
4 TBS (56 grams) unsalted butter – softened
1 ½ cups (330 grams) brown sugar – packed
1 tsp. (5 ml) vanilla extract
3 large eggs – room temperature
1 cup (220 grams) white sugar
1 cup (120 grams) powdered sugar (confectioner’s or icing)
Place the flour, baking powder, baking soda and salt in a bowl. Sift in the cocoa powder and whisk all the ingredients. Set them aside.
Melt the butter and chocolate in a double boiler or in the microwave (if using the microwave make sure to mix every 15 seconds so it does not burn). Once melted, mix it well and set aside and cool down.
Place the brown sugar in a bowl and add the vanilla and eggs. Whisk well. Add the melted chocolate and whisk well. Add the dry ingredients and mix well with a spatula. Mix until all the dry ingredients are all incorporated.
Cover the bowl with plastic and refrigerate for a minimum of four hours or until overnight.
Heat the oven to 350 degrees F or 176 C and line two cookie sheets. Place the sugars in individual shallow bowls.
Make balls using two spoons or a cookie scoop (best option). Roll the cookie balls in the white sugar first and then in the confectioner’s sugar. Place the coated cookies on the baking sheet leaving about an inch in between each cookie.
Place the cookies into the oven and bake for 10 to 12 minutes or until the edges are set. The cookies will appear to be raw in the middle and that is fine. Remove the sheets from the oven and place them on a cooling rack. Allow the cookies to cool down completely on the baking sheets before you remove them. Enjoy!
You can keep these cookies for up to two weeks in an airtight container.
Print your recipe here — http://thefrugalchef.com/2016/05/chocolate-crinkles/
Music by Sebastian Jacobs