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Chocolate Crinkle Cookie Recipe Panlasang Pinoy

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Chocolate Crinkle Cookie Recipe
Chocolate Crinkle Cookie Recipe from pinkandproperish.com

Description

Chocolate crinkle cookie is a traditional cookie usually made for Christmas. The cookie is a combination of cocoa powder and melted chocolate, giving it a rich chocolate flavor. The texture of the cookie is slightly crispy on the outside and chewy on the inside. This recipe is an adaptation of the traditional chocolate crinkle cookie and uses ingredients from the Philippines. It is a simple and delicious recipe that can be enjoyed by all ages.

This Chocolate Crinkle Cookie Recipe Panlasang Pinoy is a great way to enjoy a favorite holiday treat with a unique Filipino twist. The recipe is easy to follow and requires minimal ingredients that are typically found in most kitchens. This recipe is sure to be a hit with family and friends. Enjoy the rich and delicious flavor of the chocolate crinkle cookie this holiday season.

Ingredients

For the cookie dough:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
For the topping:
  • 1/2 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Whisk together until combined.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.

5. Fold in the chocolate chips.

6. Scoop the dough onto the prepared baking sheet in 2 tablespoon portions.

7. In a small bowl, combine the powdered sugar and cocoa powder. Roll each scoop of dough into the sugar mixture until evenly coated.

8. Place the cookie dough balls onto the baking sheet, making sure to leave enough space between each cookie.

9. Bake for 12-14 minutes or until the edges are slightly crispy.

10. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack. Enjoy!

Notes

1. For a richer flavor, try using dark chocolate chips instead of semi-sweet chocolate chips.

2. For a more intense chocolate flavor, try adding a tablespoon of cocoa powder to the dough.

3. For an extra crunchy texture, try adding a tablespoon of cornstarch to the dough.

Nutrition

Serving Size: 1 cookie

  • Calories: 160
  • Total Fat: 7g
  • Saturated Fat: 3.5g
  • Cholesterol: 21mg
  • Sodium: 63mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 1g
  • Sugars: 14g
  • Protein: 2g

This recipe yields around 18-20 cookies, depending on the size of the scoop. The nutrition information is for 1 cookie.


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