EASY CHOCOLATE CRINKLES
It's the last day of the Enhanced Community Quarantine for the entire Luzon here in the Philippines and along with it is Typhoon AMBO (International Name: VONGFONG) hitting us with Signal # 2 of heavy rains and winds here in Metro Manila. So we wanted something yummy to pair with black coffee and we've decided to make chocolate crinkles.
1/2 cup unsweetened cocoa powder (here i used 3/4 cups of Ricoa for extra bitterness)
1 cup white granulated sugar
1/4 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup all purpose or plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioner's sugar or icing sugar (for coating)
INSTRUCTIONS:
1. Mix together the cocoa powder, white sugar and vegetable oil in a medium bowl.
2. Add in eggs one at a time, until fully incorporated. Mix in the vanilla and set aside.
3. Meanwhile in another bowl, combine the flour, baking powder, and salt.
4. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat).
5. Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
6. When ready to bake, preheat oven to 350°F or 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper).
7. Scoop 1 tablespoonful of dough for smaller cookies, or 2 tablespoonfuls for larger cookies.
8. Bake in preheated oven for 12 minutes (for small cookies) or 15 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool. Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
9. Put the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each cookie in confectioners' sugar. Enjoy it with your black coffee!
NUTRITION FACTS: Serving suggestion: 2 cookies
Calories: 168kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 65mg | Sugar: 11g | Vitamin A: 25IU | Calcium: 15mg | Iron: 0.7mg
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