Friday, April 4, 2014

Double Chocolate Crinkles

Copyright LtDan'sKitchen blogs 2014
In a bid to get this recipe out of the way, I took the time to actually write this very simple yet decadent version of chocolate crinkles. Adapted from the Hershey's Cocoa Crinkle recipe, I added my own twist to the already yummy recipe with the addition of melted chocolates. The result is, as my friends now say, "Bake us some crinkles, stat!" I may have found the perfect treat to replace my Food for the Gods but I may inadvertently have created another breed of monster, albeit equally delicious.

My preference when it comes to crinkles is more on the fudgey side. There are the cakey ones which I've made a long time ago using some random recipe I found on the internet but I never liked them. There are also the crunchy ones. Those, I like the least. This new recipe for some cosmic reason looked like the one that was going to be the grand poobah of all the crinkle recipes I've made. For one, it is the only one I've seen that uses vegetable oil in making the batter. Butter is tasty on its own but in cookie making, butter is used when you want something crunchy, not fudgey.  So this alone made me think that this will be it. Also, most recipes call for melted chocolates. Since this new one requires cocoa, I figured the addition of melted chocolates won't hurt. This time, I did get it right. 

Double Chocolate Crinkles - Adapted*

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup Cocoa powder, dutch processed
4 large eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

4 oz. dark chocolate, melted
Powdered sugar

1. Combine granulated sugar and oil in large bowl. Add the cocoa, beating 

    well until blended. 

2. Add the eggs one at a time to the melted chocolate mixing well after each 
    addition. Add the vanilla.  Pour in the oil mixture and using a wooden 
    spoon, mix until well blended.

3. Sift together flour, baking powder and salt. Gradually add to cocoa 
    mixture, mixing well with the wooden spoon.

4. Cover with clingfilm and freeze for an hour or two until dough is firm 

    enough to handle.

5. Heat oven to 350°F. Line cookie sheet with parchment paper. Shape dough

    into 1-inch balls. Roll in powdered sugar to coat and place about 2 inches 
    apart on the prepared cookie sheet.

6. Bake 11 to 13 minutes or until almost no indentation remains when 

    touched lightly and tops are crackled. Do not overbake. Cool slightly. 
    Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

Hershey's Kitchen: Cocoa Crinkles. 

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