February 24, 2016

Chocolate Crinkles

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.

 After several trial, here is what I got. This can be a nice giveaway for St. Patrick’s Day.


125 grams Dutché Premium Dark Chocolate Bar
¾ cup butter
1 cup granulated sugar
1 cup brown sugar

4 medium eggs
2 ¾ cups All-purpose flour sifted
¼ cups cocoa powder
2 tsp baking powder
1 tsp salt
1 tsp instant coffee
Confectioner’s sugar

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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