• Raggi

Chocolate Crinkle Cookies, the fudgy, chewy, Christmas special cookies are treat to eyes & soul

Updated: Sep 24, 2020


It is not Christmas time and I'm sharing a Cookie recipe that is Christmas special. You must be thinking is Raggi insane? No I'm perfectly alright. Actually me and my son we both love these cookies so much we just can't wait till Christmas to enjoy it. So whenever me and my boy feel like having some gooey chocolate cookies which is simple to make, name of this cookie comes to mind first. If you have never tried one, these cookies are kind of brownies with soft and moist inside and a crispy outside covered with powdered sugar. Oh! so yummy. Grabbed one while writing the post. Can't resist myself. These cookies are very easy to make. You don't even need your electric beater. Just gather the ingredients, combine, chill, roll in sugar, bake and see the magic happening in-front of your eyes. Kids love to be the assistant as making this cookies are really fun. So if you are a mom be sure your kids will be more than happy to help you. Who won't be? After all the prize they will get is soooo good.


Here is the step by step recipe:


Measure all your ingredients.

In a bowl combine Oil, granulated sugar and vanilla essence.

Mix it well.

Now add eggs and mix well. (If you are a vegetarian you can substitute eggs with flax egg. See the note below)

Now sieve the coco powder in the mixture and mix well. Keep aside.

In a separate bowl mix all purpose flour, salt, baking powder and coffee. Coffee is optional. If you don't like you can skip it. I like to add as it enhance the flavor of chocolate.

Add this dry mixture to the egg mixture and mix it well.

At this stage the dough will be very sticky. Don't worry it is normal for this cookie. You may need a spatula to scrap and mix the dough.

When your dough is ready, cover it with a cling wrap and keep in the fridge for minimum 4 hours or over night. (This step is important so can't skip it. Have to wait). If you want to make immediately place the dough in the freezer for at least 1 hour.

Once the dough is set take a tablespoon full dough.

Roll in your palm to make a ball. The dough will still be little sticky. You have to work fast or if it becomes too sticky keep it back in the freezer for few minutes to chill.

Roll the ball in powdered sugar.

Once you have coated all the balls with powdered sugar, roll again in powdered sugar for the second time to get nice cracks on the cookies.

Place the cookies on a parchment lined baking tray with 2 inch gap in between. These cookies tend to spread, so don't over crowd them.

Bake in a preheated oven at 180 C for 12 to 15 minutes.

Once Done take them out of the oven and let stay on the tray for 15 minutes before transferring them to wire rack to cool completely. At this stage cookies will be still little soft. But they will set when cool. Don't over bake or else cookies will become dry not brownie like. Once they are cool completely store in an air tight container. These cookies stay fresh for up to 5 days when kept at room temperature.

** If you like the recipe please hit the like and comment below. Share with your family and friends. Your support always means a lot.

Chocolate Crinkle Cookies

Prep time: 2 hours 10 minutes

Cooking time: 12 - 15 Minutes

Total time: 2 hours 25 minutes

Yields: 15 Cookies

Ingredients:

  • All purpose flour or maida 1 cup + 2 tablespoon (140 gm)

  • Coco powder 1/2 cup (56 gm)

  • Granulated white Sugar 3/4 cup + 2 tablespoon (175 gm)

  • Instant Coffee powder 1 teaspoon (optional)

  • Salt 1/4 teaspoon

  • Oil 1/4 cup (60 ml)

  • Eggs 2

  • Baking powder 1 teaspoon

  • Vanilla essence 1 teaspoon

  • Powdered sugar 1/2 cup (for coating)

Preparation:

  • Measure all your ingredients.

  • In a bowl mix oil, sugar and vanilla essence and mix well.

  • Add eggs and mix well. (If you are a vegetarian you can substitute egg with flax meal + water. See the note below)

  • Now sieve the coco powder in the mixture and mix well. Keep aside.

  • In a separate bowl mix all purpose flour, salt, baking powder and coffee.

  • Add this dry mixture to the egg mixture and mix it well.

  • Cover the dough with a cling wrap and keep in the fridge for minimum 4 hours or over night. (This step is important so can't skip it. Have to wait). If you want to make immediately place the dough in the freezer for at least 1 hour.

  • Once the dough is set take a tablespoon full dough and roll in your palm to make a ball.

  • Roll the ball in powdered sugar.

  • Double coat the cookies in powdered sugar to get nice cracks on them.

  • Place the cookies on a parchment lined baking tray with 2 inch gap in between.

  • Bake in a preheated oven at 180 C for 12 to 15 minutes.

  • Once Done take it out of the oven and let it stay on the tray for 15 minutes before transferring them to wire rack to cool completely. At this stage cookies will be still little soft. But they will set when cool. Don't over bake or else cookies will become dry not brownie like.

  • Once they are cool completely store in an air tight container. These cookies stay fresh for up to 5 days when kept at room temperature.

Taadaaaa...... Your chocolate crinkle cookies are ready to enjoy. Have a hot cup of tea or coffee or a glass of milk to enjoy with your cookies.


Notes:

  • Always Measure your ingredients properly. Use a kitchen scale if you have or fill your measuring cups with a spoon and level them. Never scoop it from the jar, that way you can avoid using more than needed.

  • The cup I'm using here is 240 ml. Your cup size may vary. So I'll suggest to use kitchen scale if possible for the best result.

  • Original Recipe calls for 225 gm sugar. But For me that's too sweet. So reduced the amount to 175 gm. If you have a big sweet tooth you can increase the amount to 225 gm.

  • This dough needs time to set so keep it refrigerated for few hours or preferably over night. This step is necessary. Don't skip it.

  • To substitute egg in the recipe use flax egg. For 1 egg you have to mix 1 tablespoon ground flax seed + 3 tablespoon of water, keep aside for some time till it forms a gel consistency. Recipe calls for 2 eggs, so use accordingly.

Hope you liked the recipe. Give it a try and let me know how it went. I would love to hear from you. Comment below (as I said, it always means a lot), like and share with family and friends. you can share a pic in Instagram #bforbakingcforcooking. would love to see your re-creation.


Thanks for stopping by.

Love

Raggi

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