Chocolate Crinkles are very common sweets that you can find on your local bakeries. But you can definitely make them a lot more special if you'll bake it yourself to match your taste.I am an amateur baker and I have tried baking chocolate crinkles using different ingredients. It's like experimenting on which products will work best for my taste.
So here is the recipe and the ingredients that I use for these chocolate crinkles. It's quite easy to do and I know those with sweet tooth will love this :)
I used ingredients that you can actually find on groceries, except for the confectioner's sugar which I bought at Sweet Craft . Though I did try using some of those that can be bought on baking stores. Yet, I feel happier with the result when I used the ones from the grocery.
Ingredients:
1 & 3/4 cup of all purpose flour [Maya All Purpose Flour]
1/4 cup & 2 tbsp of cocoa powder [Ricoa sweetened cocoa powder]
1/2 tsp of baking powder [Calumet]
200g of chopped chocolates [Dutche Dark Premium Chocolate bar]
1 stick of butter [Dari Creme Classic butter]
1/2 cup of confectioner's sugar [Peotraco Confectioner's Sugar]
1 tsp vanilla extract [McCormick Vanilla Extract]
3 eggs
a pinch of salt
1 & 1/2 cup of confectioner's sugar, for coating
Steps:
1. Sift the flour, cocoa powder, baking powder and salt in a large bowl. Mix well and set aside.
2. Melt the chocolate and the butter together. Stir them frequently until well melted. Remove from heat.
3. Add the sugar in the chocolate mixture until totally dissolved.
4. Beat the eggs one at a time on the chocolate mixture.
5. Gradually pour and stir the chocolate mixture on the dry ingredients (see step 1).
6. Soft dough will be formed. Chill this inside the fridge for 1 hour.
7. Pre-heat oven on 160 degrees Celsius and line a large baking sheet with parchment paper.
8. Place the confectioner's sugar in a small, deep bowl.
9. Scoop the dough into small balls. Use either a teaspoon or an ice-cream scoop. Roll between your palm.
10. Drop the balls into the sugar until heavily coated.
11. Place the balls in the baking sheets for about 1 and 1/2 inch apart.
12. Bake for 10 -15 minutes or until the top feels a bit firm when touched with a fingertip.
13. Leave in the baking sheets for about 2-3 minutes for these to finish baking.
14. Transfer to wire rack and leave to cool completely
This recipe makes around 40 pieces of chocolate crinkles depending on how small you'll scoop them.
That's it! It's now time to enjoy your chocolaty chocolate crinkles!
