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 chocolate chips- 100 gms

Method:

1. Add all purpose flour, cocoa powder, baking soda, salt to a strainer and whisk them together. Keep aside.
2. Add butter, brown sugar, granulated sugar to a mixing bowl and beat on medium high speed for 2 minutes. 
3. Add egg, vanilla essence to the same bowl and whisk for another minute. 
4. Add dry ingredients little by little and mix well with the hand mixer. 
5. Mix in the chocolate chips too.
6. Close with a lid and refrigerate for at least 6 hours. 
7. Take out from fridge 15 minutes before baking.
8. Preheat the oven.
9. Make balls of the cookie mix 1 tbsp each.
10. Roll in sugar first and then generously in confectioners sugar.
11. Bake at 180 deg for 15 minutes. 
12. Let the cookies rest for 5 minutes on baking tray and then transfer to a plate and let them cool down.

Tip:

Keep a bread slice along with cookies, this will ensure that the cookies stay soft.