Chocolate Crinkles I

These delicious chocolate crinkles are perfect for any occasion! They’re made with rich dark chocolate, and they have a delicate crispy texture that will melt in your mouth.

Ingredients

  • 1. Chocolate Crinkles:
  • -1/4 cup butter
  • -4 (1 ounce) squares of unsweetened chocolate
  • -2 cups all-purpose flour
  • -2 cups white sugar
  • -1/2 cup chopped walnuts
  • -2 teaspoons baking powder
  • -1/2 teaspoon salt
  • -3 eggs
  • ⅓ cup confectioners’ sugar for decoration

Instructions

Stir in remaining ingredients, except powdered sugar. Mix well.

Cover dough and chill for 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet Bake for 15 to 18 minutes or until edges are set Remove from cookie sheet and cool on rack

Nutrition Facts

  • -Serving size: 1 cookie
  • -Calories: 200
  • -Fat: 10 g
  • -Cholesterol: 40 mg
  • -Sodium: 120 mg
  • -Carbohydrates: 27 g
  • -Protein: 2 g
Chocolate Crinkles I

Why are crinkles called crinkles?

The word “crinkle” comes from the Old English crincle, meaning “to curl or bend.” When applied to cookies, it refers to the cracks that form on the surface of the cookies as they bake.

Crinkles are made with a soft, cake-like dough that is rolled in powdered sugar before baking. As the cookies bake, they puff up and spread out, causing the cracks to form. The powdered sugar helps to create a crisp outer layer and also gives the cookies their characteristic sweetness.

There are many different recipes for crinkle cookies, but they all share one key ingredient: powdered sugar. This is what gives crinkles their distinctive appearance and flavor.

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Why do cookies crinkle?

When a cookie is baked, the top surface dries out before the cookie is finished spreading and rising. This causes the top crust to harden, crack, and pull apart, producing an attractive crinkled, cracked exterior.

There are several reasons why this happens. First, as the cookie bakes, the heat causes the water in the dough to evaporate. This makes the dough more dry and less flexible. Second, as the cookies cools down after being removed from the oven, it contracts slightly. This also makes the top surface more brittle and prone to cracking.

Both of these factors contribute to why cookies crinkle. However, there are other factors that can influence how much a cookie crinkles. For example, if a cookie has a lot of sugar or fat in it, it will be more likely to crinkle because these ingredients make the dough more dry and less flexible. Additionally, if a cookie is baked for a longer time at a higher temperature, it will also be more likely to crinkle due to increased evaporation of water from the dough.

What causes a cookie not to flatten?

There are several reasons why your cookies might not flatten, but the most common one is that you’ve added too much flour. When you add more dry ingredients than the recipe calls for, it can result in a dough that is too stiff. The moisture and fat in the dough are soaked up by the excessive amount of flour which takes away its ability to spread.

Another reason why your cookies might not flatten could be that they were undercooked. If your cookies are still soft and puffy when you take them out of the oven, they will likely continue to spread and won’t end up being flat. Make sure to bake your cookies until they are golden brown and set before removing them from the oven.

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If you find that your cookie dough is too sticky or oily, it can also prevent spreading and cause your cookies to be misshapen. In this case, try chilling the dough for 30 minutes or so before baking to help firm it up. You can also add a bit more flour if needed to achieve the desired consistency.

Is crinkles from the Philippines?

Crinkles are a type of cookie that originated in the Philippines. The main ingredients in crinkles are flour, sugar, eggs, and butter. Crinkles are typically made with brown or purple ube yam, which gives them their distinctive color.

Alternate names for crinkles include ube cookies and Filipino crinkle cookies.

Why my crinkles did not crack?

One of the most important tips for making crinkle cookies is to bake them at 325°F. If you bake them at 350°F, the outside bakes and hardens more quickly, which doesn’t give the dough enough time to spread. As mentioned earlier, the spreading of the dough is essential to a good crack.

There are a few other things to keep in mind when making crinkle cookies. Make sure your dough is well chilled before shaping it into balls – if it’s too warm, it will be difficult to work with and won’t spread as well. You also want to make sure you use enough flour when rolling out the dough – if it’s too sticky, it won’t smooth out as much when baked.

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