Time for Comfort

Autumn. It’s getting chilly outside. Cold crisp wind starts to blow and the beautiful colours of falling leaves rustling on the ground.

But when it’s too cold, I love to spend time indoors, sitting on the sofa, wrapped with a nice fluffy blanket, holding a cup of warm beverage on one hand and something very comforting in the other.

It’s the time of the year for some comfort food. And when I say comfort food, these cookies are no exception. Chocolate Crinkles. These cookies are very chocolatey with a very very nice fudge-y-cake-like texture. Covered with just enough powdered sugar, that beautiful crackled surface and yes, yet again, the fudge-y-cake-like texture and of course the dark chocolate goodness that makes this cookies decadent.

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Very comforting, very yummy.

I’ve made these a lot of times before and I swear it’s so easy to make. Here’s the recipe…

Chocolate Crinkles

(makes about 18 cookies)

Ingredients:

1 cup Flour

1/4 teaspoon Salt

1 teaspoon Baking Powder

1 cup Sugar

1/2 cup Cocoa Powder (preferably Valrhona 100% cocoa powder)

2 Eggs

1/4 cup Oil (vegetable/neutral)

1 teaspoon Vanilla (I used paste.Seeds from 1 vanilla bean can also be used)

1/2 cup Powdered/confectioners Sugar for dusting.

 

  1. Preheat oven to 175* degrees C.
  2. Mix flour, salt and baking powder in a bowl.
  3. Then mix sugar, cocoa powder, eggs, oil and vanilla on a bigger bowl.
  4. Add dry mixture to wet.
  5. Refrigerate for about an hour to rest.
  6. Scoop with a tablespoon and roll into a ball.
  7. Drop into powdered/confectioners sugar (sifted on a shallow bowl) and roll. Making sure to cover the whole cookie ball.
  8. Lay on a baking sheet making sure to give enough space in between each ball. The cookie will spread as it bakes.
  9. Bake the cookies for about 12-13 minutes. Depending on the heat of the oven. I baked mine for 12 minutes.
  10. Take them out of the oven and leave it on the baking sheet. No need tro transfer on a cooling rack.
  11. Let cool completely before serving/eating… If you can resist. 🙂

Notes:

*It’s better to bake these cookies a little under than over baking. It is to make sure to achieve that nice fudge-y texture.

* This recipe makes about 18 cookies. But it can be made smaller or larger. Baking time will be different according to size of the cookie. smaller cookies = shorter baking time. bigger cookies = longer baking time. I recommend just a difference of 1-2 minutes.

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I divided the cookies in two baking sheets to make sure they have enough space in between.

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The crackled texture will be visible as the cookie bakes and spread.

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As soon as I’ve taken the first batch from the oven, I had to taste them right away. This picture shows that 2 cookies were missing already. 🙂

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The cookies will still be soft as it cools down. So I recommend letting them cool completely first before storing or eating.

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What can I say? What’s more comforting than CHOCOLATE? This one is perfect. I promise.

Try it out, take a picture, post them on social media and don’t forget to tag me #sugarboyed. 🙂

Later.

Sugarboy

 

 

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