Chocolate Crinckle Cookies Recipe
The cocoa chocolate crinckle cookiee recipe is a very nice cookie recipe. Its flavor is intense cocoa and despite the sugar coating on it, it is not too sweet. You can adjust the consistency as you want with the cooking time. Since the most valued thing about cookies is consistency, I would even like to talk about it first.
If you want your cookies to be soft and wet inside, you can bake them close to the minimum baking time recommended in the recipe. But of course, these times will vary depending on your oven. Even if you want the inside to be wet, wait for them to crack before taking them out of the oven. If they are not cracked yet, it means that they are not wet but doughy.
If you apply the maximum cooking time, they will have a soft/plumpy consistency, with a crunchy crust as soft cinnamon cookies (I am showing this recipe as a reference since there are very few people who have not tried them yet).
Both consistencies are great for me. In fact, if you wish, you can take half of them from the oven after a short time and continue cooking the remaining half and get cookies with two different consistencies. Of course, it is very important that you do not linger while doing this. Lowering the oven temperature and deflating the cookies can cause your cookies to harden. In order to get half of the cookies, instead of taking the tray out of the oven, you need to open the oven door and take as much as you can quickly with a spatula without removing the tray and put the tray into the oven without wasting time.
Doesn't the Sugar Outside Melt?
Looking st the pics it doesn't seem to melt. The reason for this is a very basic law of physics. The melting point of sugar is 186 degrees C. In other words, for the sugar to melt, the oven temperature setting must be at least 186 C degrees. Since the cookies are baked at 170 degrees, they cannot be melted. This answer and information also applies to the chocolate M&M cookies.
You can use this information for all swet baked recipes. For example, the sugar you add to the cookies or cake is too coarse or because you did not whisk/mix it well, it did not melt in the dough and you can see the sugar grains when they are ready to go into the oven. If you bake that pastry under 186 degrees, it will come out of the oven that way. The sugar will not melt. If you want it to melt in the oven, you can set the temperature above 186 degrees.
Enjoy the recipe...
- 2 eggs,
- 1/2 cup of granulated sugar,
- 1/2 cup of vegetable oil,
- 2 heaped tablespoons of cocoa powder,
- 2 cups of flour,
- 1 teaspoon of baking powder,
- 1/2 cups of powdered sugar for topping.
- Beat eggs and sugar in a deep bowl,
- Add oil and whisk,
- Add cocoa powder and whisk,
- Add the flour little by little and mix,
- Add the baking powder with the flour in half of the flour and mix,
- Add the remaining flour and mix until you get a sticky dough,
- Place it in the refrigerator for 10 minutes,
- Take small pieces from the mixture, roll them and dip them in powdered sugar and place them on a baking paper lined tray,
- Place the tray in the oven and bake in the preheated oven at 170 degrees until it cracks completely (8-15 minutes).