You can modify it however you want it!
So now let me move on to the method, with only one puzzling question mark above our head!
Why should we refrigerate the batter for these cookies, can we do without it? Well let me now explain!
By refrigerating it, we allow the butter to solidify again, hence allowing them to spread less during the baking process, allowing you to create these tall cookies instead of spread out ones!
So, YES, it is necessary and mandatory for you to refrigerate the cookie batter!
Last but not least, I must mention this! I would prefer to underbake them just like how I do with brownies. I mean, who would like a dry brownie? ( okay not judging here if you do! ) So yup, the timing below aims for underbaking, although ultimately it will come down to the judgement by your senses!
And, if you would like to share or comment etc, but do not have a Google account registered, you can use Facebook:
On a side note, the Christmas sales is snapping up fast, so do check the link below if you are interested to order, but haven’t done so!
Link to my Christmas Bake Sales
Without further ado, the recipe!
Chocolate Crinkle Cookies
by Javier Tan December-10-2017
These amazingly testy Chocolate Crinkle Cookies simply resembles small cute little balls of brownies, and the dusting of powdered sugar reminds me of snow!
- 1 Cup + 2 Tablespoons of Flour, or 135g All Purpose Flour or Plain Flour
- 1/2 Cup or 50g Cocoa Powder
- 1/3 Cup or 70g Granulated White Sugar
- 1/3 Cup or 70g Light Brown Sugar
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1/3 Cup or 75g Butter, Unsalted and Softened at Room Temperature
- 2 Eggs, Large, At Room Temperature, Each weighing 55g inclusive of shell
- 1 Teaspoon or 5ml Vanilla Extract
- 1/2 Cup or 100g Powdered Sugar
- Preheat your oven to 350F or 180 degrees C and line your baking trays with parchment paper.
- Set aside the baking powder, cocoa powder and all purpose flour in a separate bowl and stir well ( to be sifted in later ).
- Beat the butter lightly for a minute or so to loosen it up, and then cream it together with both the sugars until light and fluffy.
- Add in the two eggs, beating the batter with each addition of an egg, until the batter is of a single consistency with no dark yellow streaks of egg yolk.
- Mix in the salt and vanilla extract and stir well until well incorporated.
- Sift in the dry ingredients into the wet ingredients and stir well until there are no longer any lumps of dry ingredients.
- Refrigerate the batter for at least two hours to allow it to harden slightly.
- When ready to bake, prepare a shallow bowl of powdered sugar.
- Take about two teaspoons or about 18g of cookie batter, shape it in your hands into a ball, and dip them well in powdered sugar. Place them on the baking tray after shaking off the excess sugar.
- Repeat for the remaining cookies.
- Bake for about 8-10 minutes, or until nicely cracked.
- Allow it to cool to room temperature on its tray for about 20 minutes before serving.
- Serve and Enjoy!
- Prep time: 30 mins
- Cook time: 30 mins
- Total time: 1 hour
- Yield: 24 Cookies
- Store well in room temperature for up to 5 days in an airtight container.
- To pin it, click here!
- For any questions, feel free to contact me via any of my social medias or the comment section down below 🙂 .
- As a way of thanking me ( if you would like to! ), please do help to share this recipe around such as linking it with your social media posts, etc! I appreciate a mention or shoutout too :)!|
– Bakeomaniac, Javier!