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Chocolate Crinkle Cookies

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A Gooey Fudgy Brownie and a nice crispy Chocolate Chip Cookie combined into one will give you Chocolate Crinkle Cookies 

Ingredients

Preheat the oven to 180 degrees and line a baking tray with parchment paper.

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3-Pc. Nonstick Cookie Sheet Pans - PFOAm PFOSm PTFE-Free, Professional Quality Kitchen Cooking Non-Stick Baking Trays w/ Black Coating Inside & Outside
300 PCS Parchment Paper Sheets, OAMCEG 12×16 Inch No Chemical Non-Stick Unbleached Pre-Cut Parchment Paper with a Silicone Brush, for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie
300 PCS Parchment Paper Sheets, OAMCEG 12x16 Inch No Chemical Non-Stick Unbleached Pre-Cut Parchment Paper with a Silicone Brush, for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie

Ingredients

  • 2 cups cake flour
  • 1 ½ teaspoons baking powder
  • 2 eggs
  • ½ cup cocoa
  • 1 cup sugar
  • 125 g butter
  • ½ teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 1 cup icing sugar to roll the chocolate balls
Chocolate Crinkle Cookies

Method

  1. Sift flour, cocoa, salt, and baking powder, and give it a whisk. In another bowl cream butter and sugar for 3 mins.
  2. Add eggs one at a time beating well, with the last egg add vanilla essence and beat until all incorporated.
  3. Add flour mixture to egg and butter mixture in stages beating in between until all flour is incorporated.
  4. Break off little pieces of dough rolling into a ball, about the size of golf balls.
  5. Coat dough in icing sugar, and place coated choc ball on your baking tray.
  6. Push down gently with your finger.
  7. Space about 1½ inches apart to allow for rising.
  8. Bake in the oven for 10 to 12 mins.
  9. The recipe makes 20 biscuits

Prepared, tried, and tested by Gail Haselsteiner

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