Mexican Mocha Crinkles

Mexican Mocha Crinkles

Ingredients:

1 cup All-purpose Flour

1/2 cup unsweetened Cocoa Powder

2/3 cup granulated White Sugar

2/3 tbsp instant Black Coffee Granules

1 tsp Baking Powder

1/2 tsp ground Cinnamon

1/8 tsp Cayenne Pepper

1/2 tsp Salt

1/2 tbsp Vanilla Extract

1/4 cup Canola Oil

2 Eggs

2/3 cup Confectioners Sugar

Instructions:

In a large bowl, Add-in the cocoa powder, sugar, coffee granules, baking powder, cinnamon, cayenne pepper, and salt . Mix thoroughly until well combined with an electric mixer.

Beat-in the eggs and vanilla extract, then scrape the bowl.

Slowly add-in the flour. Mix well. *The dough consistency will be like brownie batter.

Cover with a foil and place in the fridge for 5~12 hours, or until firm enough to roll by hand.

Preheat the oven to 176°C.

Roll the dough into 1" balls. Place each ball in a bowl of confectioners sugar, and coat thoroughly, before placing on a baking sheet lined with parchment paper.

Place the ball at least 3 inches apart from each other.

Bake in the preheated oven for 10~12 minutes.

Cool completely on the baking sheets before placing in an air-tight glass jar, or before serving.

Happy Baking!!

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.