These chocolate crinckle cookies are one of the prettiest cookies you'll ever see, and they're so easy to make you won't believe it.
It is important that you do not bake the cookies with your hand, but that you let them be baked in the form of a ball, as when baking the cookies will come down on their own.
The taste gets even deeper after a day, so although freshly made are delicious, if you are able to wait a day they will be even richer. They are chewy cookies and when you eat them you won't know if you eat a sponge cake, or a brownie or a cookie because their texture is among them. Delicious to no more power.
Ingredients
- 90g pure cocoa powder
- 2 teaspoons soluble coffee
- 400 g sugar
- 110ml vegetable oil
- 4 eggs
- 2 teaspoons pure vanilla extract (optional)
- 2 teaspoons of baking powder
- half a teaspoon of salt
- 325 g of flour
In conclusion
3 tablespoons icing sugar
Directions
In a large bowl, combine the sugar, coffee, vanilla and cocoa together with the oil and mix with a spatula.
Add the eggs one by one, beating with an electric mixer at a time.
In a bowl combine the flour, yeast and salt. And with the help of a spoon, we add it to the chocolate cream bowl, mixing with a spatula by hand.
When the mixture is ready, we cover it and take it to the fridge for at least 4 hours.
Preheat oven to 175 degrees. Put the icing sugar in a bowl.
After this time, we make balls all the same. I used a spoon of small-ball ice cream. we pass each ball through the icing sugar and place them on a baking sheet.
We baked for about 13 minutes. After this time the cookies will open and the color of the chocolate will appear under the white of the icing sugar.
Tips and Tricks
- You can decrease the amount of sugar to 370 g if you don't like them as sweet
- You can freeze the cookies before passing them through icing sugar before baking.
- You can freeze them once baked even though the icing sugar will spread throughout the cookie
- Preparation time: 5 minutes + 4 hours of cold rest
- Difficulty: easy
- Servings: 35 biscuits
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They looked spectacular, thank you
Yupi! What an illusion makes me write to tell me. A huge kiss
Loleta the best cookies I've ever made, thanks for the recipe, you're a great cook. A huge kiss
Ohhh, thank you so much Esther! How beautiful you are. A hug and thank you very much for writing,
They look divine, a question the soluble coffee is the same instant, and I can use the liquid vanilla of those that come in jars of those that are obtained in the supermarket, of those that says artificial flavor of vanilla,? because here in Venezuela I think it is difficult to get it pure, another thing if you froze the cookies once baked and then I have to thaw them, it does not lose the texture, because the ice is going to melt and become flaccid right???
Hello Amarelis, you can use instant soluble coffee and you can use that vanilla without problem. You can freeze them in an airtight container or wrapped in paper napkin and then wrapped in film paper. That way you'll keep them away from moisture. I'm sending Venezuela a big kiss ❤️
Hello Loleta, the baking tray has to be packed and floured?I will do them, my grandchildren love chocolate, they look spectacular, thanks for your time, greetings from Argentina??? ♀️
Hi Graciela, I do is put a baking paper but if you don't have it, you can grease it and flour it. You'll see how they like them. A hug
Hello, I made them this finde ... and they lasted no longer than one afternoon.. Spectacular, the coffee gives it a taste of the afterlife.... I really like your recipes.. Congratulations
Oh Karol! Well, what a great illusion!! I'm so glad you liked them. A hug and thank you for writing and telling me
Hello!!!! I came here for Anna, how easy they look I will try with your recipe because once I made them and the dough never hardened in the fridge and it was a total disaster he I ask you... can I skip coffee or is it essential for the recipe? Or can I replace it with another ingredient? Thank you!
Hello Monika and what an illusion you've come for Anna. You can do without coffee without a problem, but it doesn't taste like coffee. In chocolate doughs, coffee enhances the flavor of chocolate with more chocolate flavor. I use it decaf because I never drink coffee, but if you want not to put it it they will be just as rich you will see. A kiss and happy day
Hello!
I am from CR I want to prepare them and I have a few doubts; is pure cocoa the same as bitter cocoa powder?
Yeast is dry or instant (not baking powder)
And exactly what do you mean by soluble coffee? is the coffee already brewed or the powder as such ?
Hello Ileana, I answer:
is pure cocoa the same as bitter cocoa powder? – I can't tell you. I understand that yes but you will have to look in your cocoa at the percentage of pure cocoa that it has and whether it carries sugar or not because ours does not carry sugar and is 100% cocoa powder
Yeast is baking powder).
And exactly what do you mean by soluble coffee? is the coffee already brewed or the powder as such ? – soluble coffee is a granulated coffee that is put directly into the water or milk without having to and dissolves directly. Here the best known brand is Nescafé.
I send you a big kiss and thank you so much for writing
I love your recipes and I've been following you for many years.
It's a doubt. In the video and in the recipe it looks like you're using chemical yeast. It doesn't look like dry yeast. However in the comments I see you explain that it is baker's. Which one is it? Thank you!
Hi Leire, it's yeast powder. The girl asked me at once for several recipes and by mistake I answered in this recipe another comment, so it's yeast powder. A hug and thank you for asking