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Chocolate Crinkle Cookies
Main Ingredients | Cocoa powder, Refined flour (maida) |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 3.30-4 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 1 cup cocoa powder
- 2 cups refined flour (maida)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ teaspoons instant coffee powder
- 1½ cups castor sugar
- ½ cup oil
- 3 eggs
- 2 teaspoons vanilla essence
- ¾ cup icing sugar
Method
- Sift refined flour, baking powder, salt and coffee powder into a large bowl.
- To make the cookie dough, sift cocoa powder into a stand mixer bowl attached with a paddle attachment, add castor sugar and oil and mix till well combined.
- Add eggs, one at a time, and mix after each addition. vanilla essence and mix well.
- Add the flour mixture to the eggs mixture and gently fold in till well combined. Add Wrap the dough with cling film and refrigerate for 2-3 hours.
- Preheat the oven to 180º C.
- Divide the cookie dough into small portions and roll each portion into balls. Coat each ball with icing sugar and place them at equal distance on a baking tray lined with a silicon sheet.
- Place the baking tray in the preheated oven and bake for 10-15 minutes. Remove from the oven and allow the cookies to cool slightly.
- Gently lift and place them on a wire rack to cool down to room temperature.
- Store in air tight container or serve.
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