Can you believe its just 12 days to Christmas? I am all excited and my oven is super busy. Another reason for the super excitement is my blog crossing 50K page views ;-). The weather is really cold and nothing like keeping my home warm with some fresh bakes. This year Christmas seems to be more Chocolaty for me, no clue why I have been having too much cravings for Chocolate and I simply find this as an
excuse reason to bake. I did try my hand on Chocolate Rum Balls which was a super hit at home, we gobbled them and my craving for chocolate were still alive so I tried my hand at these Chocolate Crinkles which has been in my to-do list for long. Boy these were amazing, trust me its a chocolate lovers dream. They taste awesome full of chocolate and I get reminded of brownies, yes you read it right its taste like brownies and gooey chocolate cake. Absolutely in season with their snow caps of icing sugar. For more Christmas Recipes click HERE.
Must confess I am no great baker and this is my first attempt at these cookies. Asking me why post them?? well they taste so good. I first saw this recipe at Joy of Baking and wanted to try them but it simply didn't happen. Do a google search and you will see zillions of these online. Later I saw them at Nisha's blog and what really caught my eye is the simplicity of this recipe calling for no butter and no need for an electric beater. Its easy to put together and tastes amazing. Although I may not have mastered them, I still love them and wanted to share them with all of you.
Makes - 20 + small-medium sized cookies
Baking & Prep time - 20 mins refrigeration - 2+ hrs
Dark chocolate- 1/2 cup, broken (I used Green & Blacks, 70 percent choc.)
Brown sugar- 1/2 cup, packed
Egg- 1 large
Vanilla extract - 1/2 tsp
Plain flour- 1/2 cup
Baking powder- 1/2 tsp
Oil- 2 1/2 tbsp (I used refined)
Salt- a pinch
Icing sugar- 1/4 cup (coating)
- Take 2 bowls, in one melt the chocolate over a saucepan of simmering water (not boiling hot) and in the other sift together the flour, baking powder and salt, set aside.
- Remove the bowl 1 from heat and mix sugar, oil and vanilla extract mix well until well combined and sugar slightly dissolved.
- To this add egg and mix well, until well combined and you will find the mixture to be similar to a thick cake batter. Cover with cling-film and refrigerate for 2 hrs minimum/ overnight.
- Line a baking tray with parchment paper. Later take the mixture and spoon 1/2 tsp mixture and roll it into balls and coat with icing sugar. Place them on the prepared tray about an inch apart.
- The icing sugar can dissolve while you try to finish rolling them all. Make sure you repeat coating icing sugar twice with all the balls.
- Bake in a pre-heated oven 175C for 10 minutes if you want soft cookies 15 minutes if you want them firm. Cool them on a cooling rack and transfer to sir-tight containers.
Serve with cold milk to dip
- Coat the balls in icing sugar thrice for good coating of sugar, icing sugar tends to melt.
- Refrigerate for 2 or more hours this helps in cookie batter to be firm
- Using vanilla extract is personal preference
- Flour can be quartered with ground nuts (almonds/hazelnuts/walnuts)
Linking this recipe to Priya Suresh aks Valentine's Day Recipe Event