
Mexican · Dessert
Chocolate Crinkle Cookies
From the zcook collection
Small chocolate crinkle cookies made with sugar-and-spice Mexican chocolate and unsweetened cocoa, chilled before shaping and rolled in powdered sugar.
- Vegetarian
- Mexican
- Dessert
- chocolate crinkle cookies
- crinkle cookies
- Prep
- 1 hr 20 min
- Cook
- 10 min
- Serves
- 24 cookies
- Level
- Medium
Method6 steps
Step 1: In a large bowl, beat all the melted butter (1/4 cup), granulated sugar (1/2 cup), powdered 46 g Mexican chocolate and unsweetened cocoa together until combined, using a hand mixer on medium speed or a whisk.
Step 2: Beat the two eggs into the chocolate mixture one at a time, then beat in the vanilla (2 teaspoons). Mix in all the flour (1 cup), baking powder (1 teaspoon) and salt (1/2 teaspoon) with a fork until a dough forms.
Step 3: Gather all the dough into a ball. Cover completely with plastic wrap, or put it in a bowl covered with a towel. Refrigerate for 1 hour until chilled through.
Step 4: After the one-hour chill, heat the oven to 350°F / 180°C. Line one large or two smaller baking sheets with parchment paper. Put the cup powdered sugar (1 cup) in a small bowl for coating.
Step 5: Take the chilled dough from the refrigerator. Form a ball from a heaping tablespoon of dough, then roll it in the prepared bowl of powdered sugar until fully coated. Place it on a lined sheet with room to spread. Repeat with all the dough to make about 24 small cookies; do not make oversized scoops. Some coating sugar may remain.
Step 6: Bake the formed, sugar-coated cookies at 350°F / 180°C for 10 minutes. Remove the sheets from the oven and let the cookies cool on the sheets until they reach room temperature, then serve.
Photos (1)
Comments
0 threadsSign in to join the discussion.





No comments yet. Start the discussion.