Happy New Year everyone! 🙂 One of my 2013 goals is to cook and prepare desserts, if you have not noticed it yet, there’s very little dessert on my blog because I wasn’t fond of baking then (oh and also I didn’t have an oven before 2012!) I have a husband who has a sweet tooth and he loves it when I bake him sweet stuff!
Chocolate crinkles are very popular in the Philippines, I’d buy them from the bakery (yung bakery sa kanto lang ha!). My sisters love this too, honestly, we thought this was only available in our country but when I searched for it, I found Simply Recipes’ Chocolate Crinkles. 🙂 It’s a very easy dessert to prepare, the hardest part was the waiting time before you could roll them into balls and bake them!
So first up, I’ll show you the ingredients I used.
I got two bowls; in one bowl, I put 1 cup of Hershey’s unsweetened cocoa powder and 1 and 1/2 cup of white sugar.
Next, I added 1/2 cup of canola oil to the bowl.
Then, I mixed all that using my spatula (since I didn’t have a stand mixer). It’s going to look…weird…like sand mixed with water. For realz! 😀
Next, I added the eggs one at a time (total of 4 eggs). Yes, one at a time. 🙂 I would whisk that one egg for about 30 seconds before I add the next one to mix it the same way again — yup, for 30 seconds. Once I was done with the eggs, I added 2 teaspoons of vanilla extract and mixed it thoroughly.
In the other bowl, I mixed together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon salt and 1 teaspoon of instant coffee (I cannot find espresso powder!).
Once that has been mixed together, I added that to the chocolate mixture.
Then I mixed it until it was just combined, the recipe specifically says not to overmix.
The next part is the hardest part, leaving it alone! Haha! I covered the mixture with cling wrap and refrigerated it for 4 hours (you can leave it overnight but I’m just not that patient!).
The best part is here! I pre-heated the oven to 350F (180C) then I took out the bowl from the refrigerator, got a bowl and filled it with confectioner’s sugar.
I got a spoonful of chocolate mixture and rolled it in my palm, he photo below shows the batch with bigger crinkles. If you ask me, I prefer them smaller (about 2/3 the size of that ball in the picture). So, that’s what I did for the 2nd batch.
Next, I lined the balls on a sheet of non-stick cooking paper.
Bake that for about 10-12 minutes and then take it out of the oven. I know you’d definitely take one crinkle right after you’ve placed the tray on the table, I did the same thing! But you would have to wait a few minutes for it to cool down for you to experience the chewy outer layer. 🙂 Enjoy! My husband and family loved it! 🙂
(Preparation Time: 15 minutes | Waiting Time: at least 4 hours | Cooking Time: about 10-12 minutes)
Recipe from: Simply Recipes’ Chocolate Crinkles
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup canola oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional) – I used instant coffee
- 1/2 teaspoon salt
- confectioners’ sugar
- Get two bowls; in one bowl mix together the cocoa powder, white sugar and canola oil until it’s all combined.
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
- In the other bowl, whisk together the flour, baking powder, salt and espresso powder/instant coffee if using. Mix into the chocolate mixture until just combined. Do not overmix. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- Preheat the oven to 350°F and line your tray with non-stick cooking paper and place confectioner’s sugar into the bowl.
- Using a teaspoon, scoop up some of the chocolate mixture and roll them into balls using your hands. I prefer them smaller, about 0.75 inches in diameter.
- Place them on the cooking paper and bake for about 10-12 minutes.
- Allow to cool for about 3 minutes before taking a bite!
Makes about 60 balls/chocolate crinkles