Double chocolate crinkle cookies
Crinkle cookies are not only tasty but a delight to the eyes as well. When I first saw them I wondered how is this beauty possible, googled and made them. When you bake them long, sugar tends to caramelize. So, you have to bake them half-way through so that the caramelisation stops, cookies crack and crinkle, and they are soft and fudgy as brownies. Adding brown sugar to the cookies ensures that the cookies are soft. And using confectioners sugar is a must. Because granulated sugar tends to cake, so you have to coat them with confectioners sugar only before baking. Refrigerating the cookie mix is a must. Otherwise cookies will spread in the oven which you do not want. Store the cookies in a air tight box, they will stay fresh for a week. Ingredients: All purpose flour- 125 gms Cocoa powder- 62.5 gms Baking soda- 1 tsp Salt- a pinch Butter- 115 gms, unsalted, room temperature Brown sugar- 100 gms Granulated sugar- 100 gms Egg- 1, room temperature Vanilla essence- 1 tsp Dark chocola
