Black cocoa powder makes all the difference! This Black Cocoa Crinkle recipe has a deep chocolate flavor that makes ordinary crinkle cookies OMG-Amazing! #crinkles #chocolate #cocoa #blackcocoa #cookies #baking #spoonfulofbutter
Author: Trish | www.SpoonfulOfButter.com
25grams1/4 cup black cocoa
25grams1/4 cup dutch-processed cocoa
200grams1 cup superfine/ caster sugar
50grams50 ml vegetable oil
2piecesabout 100 grams large eggs
5grams1 teaspoon pure vanilla extract
125grams1 cup all-purpose flour
3grams3/4 teaspoon baking powder
1/4teaspoonfine sea salt
50grams1/2 cup powdered/ confectioner's sugar
PREPARATION. Measure all the ingredients. Sift the black cocoa and dutch-processed cocoa together in a bowl, then add in the superfine sugar (Note 1). In a separate bowl, sift together the flour, baking powder, and salt. Sift the powdered sugar into another bowl and put it aside for later use. Eggs should be at room temperature.
MAKE THE COOKIE DOUGH. In a mixer bowl, place the cocoa mixture and vegetable oil. Using a paddle attachment, beat them together on low speed for about 1 minute. While still in low speed, add the eggs, one by one, beating well, and scraping down the bowl as necessary. Add the flour mixture into the mixing bowl. Beat on low speed until just the dry ingredients are incorporated. Do not overbeat!
CHILL THE COOKIE DOUGH. Transfer the dough into a bowl. Cover dough with cling wrap, placing it directly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours.
PREHEAT OVEN AND SHAPE THE COOKIE DOUGH. Preheat oven to 350 F (180 C). Line 2 sheet pans with parchment paper or baking mat. Using a small ice cream scoop, portion the dough and roll into balls. If you don’t have a small ice cream scoop, use a rounded teaspoon to get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Immediately coat balls (generously) with the sifted powdered sugar, then place them into the baking pan. Space them out about 1.5 inches apart as the dough will spread.
BAKE for 11-13 minutes, or until the edges are slightly firm but the centers are still soft. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Store in an airtight container for 3-5 days.
(Note 1) If you can't find superfine or caster sugar, you can easily make one using this tutorial.(Note 2) Easily double the recipe ingredients if you need a bigger batch!(Note 3) If you can't find black cocoa, replace it (in the same amount) with your normal alkalized / dutch-process cocoa. You won't get the unique flavor of black cocoa, but they will still be delicious for sure!