Chocolate Crinkles (Soft-Fudge Chocolate Cookies)

These are soft-fudge chocolate cookies encased in a coating of confectioners sugar.

Chocolate Crinkles (Soft-Fudge Chocolate Cookies)

Ingredients:

56 g Semi-sweet Chocolate Chips, melted

1/3 cup Unsweetened Cocoa Powder

1/2 stick or 1/4 cup Unsalted Butter, softened

5/8 cup White Sugar

2 pcs fresh Eggs

1/2 tbsp Vanilla Extract

1 cup All-purpose Flour, sifted

1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Sugar Powder

Instructions:

In a mixing bowl, cream the butter using an electric mixer.

Add-in sugar and continue mixing for 2 minutes.

Add-in cocoa powder and melted chocolate, then mix again for a minute.

Crack-in the eggs and add-in vanilla extract; continue mixing until the texture becomes fluffy.

Sift-in the flour, baking powder, and salt. Continue mixing until all the ingredients are well combined.

Cover the mixing bowl with a cling wrap, and refrigerate for at least 5 hours to overnight, or until dough is easy to handle.
Using a tablespoon, scoop up a rounded half tablespoonful of dough.
Scrape the dough off the spoon into the palm of your hand, and roll the dough into a ball.
Roll the ball over sugar powder to coat generously.
Place the balls on a parchment paper-lined baking sheet.
Repeat the process, spacing the balls about 2 inches apart.

Bake in a 175ºC preheated oven for 10~12 minutes until they are crackled and puffed.

Remove from the oven and let cool on the tray for 1 minute before removing to a wire rack to finish cooling.

Serve on a platter, share with friends, and Enjoy!

Happy Baking!!

Note:

Can be kept for 10 days in an airtight glass container.