Sunday, 26 December 2010

Chocolate Crinkles

As mentioned last week, another chewy cookie recipe would be posted after Christmas. So here I am, with a recipe at hand.

I was browsing through my recipe book for a Christmas giveaway and almost couldn't decide on a dessert as a "Thank You" gift for a repeat customer. Again, I decided to pack some cookies (I gave away Fruits & Nuts Biscotti for Aidilfitri).

There were a few which I've shortlisted - Thumbprints, Vanilla Biscuits and Shortbread. In the end I decided to go with Chocolate Crinkles, simply because they are unique. Balls of dough are to be fully-coated into icing sugar just before they were baked. With cracked tops, the icing sugar are spread out and you'll get cookies that have a crunchy exterior and a moist centre.

Chocolate Crinkles

1/2 cup vegetable oil
1 1/4 cups sugar (I used 1 cup which worked just fine)
3 eggs
2 tsp vanilla essence
2 cups plain flour
1/2 cup cocoa powder
1 tsp baking soda
1 cup icing sugar

1. Using an electric mixer, combine oil and sugar.

2. Mix in the eggs and vanilla essence.

3. In a separate bowl, whisk together the flour, cocoa powder and baking soda. Gradually add to the liquid mixture and mix until just combined.

4. Cover and refrigerate the dough for at least 1 hour or until firm (a must-do).

5. Preheat oven to 170C-180C and line baking sheets with greaseproof paper.

6. Shape the dough into balls (I used 2 teaspoons to shape the dough). Roll them in the icing sugar, coating them completely.

7. Place the balls on the lined baking sheets, spacing them apart (cookies will spread out).

8. Bake for 10-12 minutes, or until the cookies are puffed and cracked on top. The cookies should look undone and be soft in the centre. The internal heat will cook them while they cool down. This will keep them crisp on the outside and moist & chewy on the inside.

9. Leave cookies in baking sheet for about 5 minutes before transferring them onto wire rack to cool completely.

Yields about 80 pieces (small / medium size).

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