Brookie Crinkles
Super pretty crinkly black and white cookies with crisp exterior and chewy centres like a brownie!
Ingredients
- 60 grams dark chocolate
- 150 grams or 3/4 cups granulated sugar
- 60 ml or 1/4 cups vegetable oil
- 2 Eggs
- 1 tsp vanilla extract
- 125 grams or 1 cups all purpose flour
- 12 grams or 2 tablespoons cocoa
- 3/4 tsp baking powder
- 1 teaspoon coffee optional
- 1/2 tsp salt
For covering:
- 50 grams or 1/2 cups icing sugar
Instructions
- Sift or whisk together the flour, cocoa powder, baking powder, coffee powder and salt in a small bowl. Keep aside.
- In a bigger bowl , chop and melt the chocolate (on a double boiler or microwave).
- To the still hot melted chocolate , whisk in the sugar and then the oil and vanilla.
- Whisk in the eggs , one by one , whisking well after each addition .
- Add the dry ingredients , and whisk until a dough forms. You may need to use your hands for ease.
- Cover and chill for atleast half an hour .
- Meanwhile preheat your oven to 180 C/ 350 F . Line a baking sheet with parchment paper.
- Sift icing sugar into a bowl or a surface.
- Roll the chilled dough into balls of about 1 1/2 tablespoons each , roll in the icing sugar well and place on prepared baking sheet atleast 2 inches apart.
- Bake at 180 C/ 350 F for 8- 9 minutes, rotate pan front to back and bake for 4-5 minutes more.
- Cool on the pan for two minutes and then completely on a wire rack .
Notes
Also:
- These can be stored in an airtight container for 3-4 days at room temperature.
- Dough can be refrigerated for upto a week.
- Recipe can be doubled.
- Bake only at the corners are set , the cookie will still seem soft but will firm up when cooling.
- You will not use all the icing sugar .
- Make sure you use good quality dark chocolate ( atleast 52 % cocoa ) or the cookies will spread too much!