Season’s Greetings one and all!
I know I am so very late in wishing you lovely people an amazing Christmas, but I hope these cookies make up for it.
These “cookies” are a cross between a brownie and a biscuit, with the exterior being a lil crunchy and the insides all fudgy. The quality of cocoa makes a huge difference to the chocolate taste, so I suggest you don’t use anything other than the best. The cookies have an adult dark flavor to it. So if you’re making em for a bunch of kids, I recommend adding around 100 grams more of sugar. Once the dough is made, we’ll refrigerate it for a few hours to let the flavors blend in . However, if you are running short on time, stick em into the freezer for 30 minutes and you are good to go. Also make sure to use a greased parchment paper to line the baking sheet, cos these cookies stick to the sheet. Also, to get nearly even cookies I used a cookie scoop that gave me around 25 2″ cookies. I stored em in cute lil jars and gave em out as Christmas Gifts. 🙂
Alternatively you could drop them tablespoon by tablespoon onto the sheet.
Happy Holiday’s Everybody!
Recipe Source: Bakingdom
- 200 grams sugar ground to a fine powder
- 80 ml neutral flavored oil
- 2 eggs
- 1 tsp vanilla extract/essence
- 45 grams good-quality cocoa powder
- 120 grams all-purpose flour
- 1 teaspoons baking powder
- A pinch of salt
- 60 grams icing sugar or more to roll the dough in.
- In a bowl, sift the cocoa powder, flour, baking powder and salt
- In a another bowl pour the oil and add tablespoon by tablespoon the ground sugar, mixing well.
- Stir in the egg, one at a time beating well after each addition.
- After both the eggs have been added, add in the vanilla. Mix.
- Now, add half of the flour mixture to it and slowly mix to form a “batter” .
- Continue adding flour, tablespoon by tablespoon to this.
- After all the flour has been added, you’ll notice that the texture of the “dough” is quite like a cake batter, but that’s just the way its meant to be. Cover the bowl with a cling wrap and let it rest in the refrigerator for around 4 hours until its quite firm or stick it in the freezer for around 30 minutes until it’s firm but manageable.
- After the rest, preheat the oven to 180C while you start scooping out the dough.
- Line a cookie sheet with parchment paper and grease it with a lil oil/butter/pam.
- Put the icing sugar in a deep bowl and using a tablespoon or a cookie scoop; scoop out the “dough” and roll it evenly in the icing sugar. The dough will be manageable and you will be able to easily shape em.
- Plonk em onto the baking sheet and once the oven has pre-heated,Bake for 10-12 minutes. The tops will be a lil puffy and you will find the beloved “crinkles”.
- Cool before serving as they harden up a bit as they cool. (A word of caution, do not stack em together if they are warm and certainly do not touch em with wet hands :p)