Ingredients
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30 g dark chocolate (70% cocoa)
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60 ml vegetable oil
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120 g sugar
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40 g cocoa powder
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2 eggs
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1 package vanilla sugar
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120 g flour
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1 tsp leaven
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1 tsp instant coffee
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¼ tsp salt
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¼ tsp Cayenne pepper
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70 g powdered sugar
Directions
It was my daughter who made these chocolate crinkles for the first time. Actually, she doesn’t like cooking, she likes painting. But her love for chocolate lead her to the kitchen and she made these beautiful and delicious cookies.
Enjoy them with cold milk!
Today's visits: 1.
Steps
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1
Done
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Grate chocolate. You may place chocolate in the refrigerator beforehand so it won’t melt in your arms while grating. |
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2
Done
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In a bowl, mix together sugar, cocoa powder and chocolate. |
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3
Done
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Add eggs, one at a time, and mix well. |
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4
Done
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Mix together flour, leaven, coffee, salt and pepper. |
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5
Done
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Fold dry mixture into chocolate mixture. Mix until smooth. |
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6
Done
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Cover with plastic wrap and put in the refrigerator overnight. |
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7
Done
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Preheat the oven to 180 degrees Celsius. |
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8
Done
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Roll dough into balls, coat each ball in powdered sugar and flatten them slightly. Place them 5 cm apart onto parchment-lined cookie sheet. |
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9
Done
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Bake for 15 min. The dough will peek out in beautiful little crinkled fissures beneath the white powdered sugar. |
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10
Done
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Take out and allow to cool on cookie sheets. Remove and serve. How to serve: If eaten warm, cookies taste like brownie; taste great with cold milk. Cookies are more crispy when cooled. How to keep: Can be kept at room temperature. |
