Well hello there! It’s been a while since I’ve done a baking post. I actually made these last week, but I never got around to writing a post about it. Partly, cause I’m kinda disappointed that they didn’t come out quite like I imagined (and also I forgot). But that was my bad, you’ll see why later. They still tasted great though, and isn’t that the best part?

Also, there’s a section here where you need to put your mixture in the freezer for around 30-45 minutes. So clear some space now, unless you want to spend 10 minutes juggling everything and trying not to drop all the frozen things everywhere while you try to find space.

Anyway! Let’s get into baking πŸ˜€ You can find the original recipeΒ here. As always, I have halved it.

First, make sure you have all the ingredients you will need.

  • 1/2 cup cocoa powder
  • 1 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup icing sugar (confectioners sugar)

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Mix together cocoa, white sugar and vegetable oil.

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Looks chocolatey already

Beat in eggs one at a time, then stir in the vanilla.

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Now it looks bubbly

Add flour, baking powder, and salt. Stir everything.

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Mix mix mix

Now you need to cover the dough and chill it in the freezer for around 30-45 minutes. The original recipe said to put in the fridge for 4 hours, but I don’t have time for that. Some commenters talked about using the freezer instead, so I followed their advice.

 

 

 

 

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Cover and chillΒ 

Now take it back out.

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It feels colder now

At this point, I should have left it to return to room temperature, but I dived right in, which may be why my cookies didn’t come out as all the photos I saw online, like this following one.

Image result for chocolate crinkle cookies

Anyway, put the icing sugar into a bowl. Spoon out some dough and throw it in. Once it mixes with the icing sugar, it’s so much less sticky and easier to roll.

Then place them on the baking trays. I will say that I did notice that the icing sugar seemed to be ‘melting’ into the cookies, as I couldn’t see it after a while. But I didn’t think much of it. I now realize that the moisture from the mixture drank it all up, which may be why my cookies didn’t look quite the same as the online photos.

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They still crinkle, but the icing sugar isn’t there to make that really visual look I was going for
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Lesson learned, next time wait till it goes down to room temperature before rolling in icing sugar

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Anyway, they still tasted good! They taste like fudge brownies πŸ˜€

If you guys do this recipe, let me know if my theory is right as to why my cookies didn’t come out quite right. I get impatient when baking as I just want sweets to eat!

Hope you enjoyed reading! It’s Sunday here now, so Happy Mother’s Day!

Angela.

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28 thoughts on “Let’s Bake! (Chocolate Crinkle Cookies Edition)

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