I already baked chocolate crinkles using an oven toaster and Celebrations By Sharon Choco Crinkle Cookie Mix and it goes well.
Since I got my oven, I have been trying to get a “perfect” combination from scratch that will suit my taste bud or, at least, taste like the ready-made mixture.
Though there are many recipes available on the internet, I keep on trying and doing some modifications to get the best batter mixture as well as the process of baking including the temperature and time.
CHOCOLATE CRINKLES
Ingredients:
125 grams Dutché Premium Dark Chocolate Bar
¾ cup butter
1 cup granulated sugar
1 cup brown sugar
2 ¾ cups All-purpose flour sifted
4 medium eggs
¼ cups cocoa powder
2 tsp baking powder
1 tsp salt
1 tsp instant coffee
Confectioner’s sugar
Direction:
Melt butter and chocolate bar in a double boiler.
Add brown and white sugar until melted.
Add egg one at a time. Set aside.
In a separate bowl, mix all-purpose flour, cocoa powder, salt, instant coffee until well-blended.
Add flour mixture to the chocolate mixture and mix until no more lumps.
Refrigerate for at least 6 hours.
Pre-heat oven to 150ºC.
Form about 1-2 inches balls of the refrigerated batter and roll in powdered sugar.
Place on baking sheets lined with wax paper with about 2 inches apart.
Baked for about 15 minutes or until surface cracks.
Cool on a wire rack.
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