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Chocolate Crinkles

Chocolate Crinkles

Melt the 70 grams of butter over low heat (in a saucepan).

Add the chocolate and stir continuously until completely incorporated.

Remove the pan from the heat and leave to cool for 5-10 minutes (at room temperature).

During this time, the eggs are mixed with the sugar until a dense foam is obtained.

Add the rum essence, melted chocolate and mix the composition.

Sprinkle with baking powder and flour, incorporating completely.

The composition obtained is dense, frothy.

Cover the bowl and keep it cold for 2-3 hours, long enough to form chocolate balls from the composition obtained.

I got exactly 36 cookies, although more would have come out (I modeled bigger ones).

Each shaped ball is passed, evenly, through caster sugar, and then through powdered sugar.

Place on a tray lined with baking paper.

I baked them for 15 minutes, at a temperature of 160 degrees.

Cool completely before placing in boxes.

Good appetite!


Crinkles with chocolate, butter, cocoa

Preparation time 50 minutes

Cooking time 15 minutes

Total time 1 hour 5 minutes

Ingredients

  • 150 g flour
  • 75 g cocoa
  • 1 sachet of baking powder
  • 1/2 teaspoon salt
  • 90 g sugar (can be brown)
  • 3 small eggs
  • 1 teaspoon vanilla extract
  • 140 g dark chocolate (quality!)
  • 100 g butter

For powdering


1. I start any cake by preparing the baking paper with which I protect the tray. You can even preheat the oven to 180 degrees.
2. In a bowl, mix the flour with the baking powder and salt. Sift cocoa over the flour (tea can be) and mix.

3. Melt in a bain-marie (put a thick bowl of heat-resistant glass on the steamer I use) the broken chocolate pieces together with the butter. Or melt them in the microwave.
4. Mix the sugar + eggs and vanilla until the sugar melts.

5. Pour hot chocolate over the eggs and mix to blend.

5. Add in 3 tranches the dry mixture with flour and cocoa from point 2, mixing with eggs. I first mix with the mixer off until it gets wet, so that the flour doesn't fly and then I continued with the mixer. Towards the end it's thick, I hope you don't break the mixer, it will pull harder.

6. I still do not agree with Michelle to leave the composition for 10 minutes at room temperature. Well, we need to have a mixture as consistent as possible so that we can shape it into balls. I kept it in the freezer for 15 minutes, during which time I prepared the powdered sugar.
7. I started to take a teaspoon full of mixture until I rotated 3 balls of about 3 cm and left them in powdered sugar, then I washed my hands and dried my hands to roll them in sugar and put them on the paper. baked from the pan.

Leave the distance between them, it almost doubles its baking volume, for me it was at the limit.

8. Bake at 180 degrees for 12 minutes at the new electric ovens and 15-17 minutes at the old, tired ones, which escape the heat.
Careful! Leave to cool in the pan in which they were baked. Do not move them until they are cold. Aren't they wonderful?

After cooling, they are left, but they are tasty and chocolatey. Michelle's are even flatter. I only kept them for 12 minutes in the oven that loses heat, it should have kept them for about 17 minutes to stay more bulging. It is stored in closed boxes with lids and lasts 5 days.
Liv (e) it!


Crinkle cookies

Crinkle Biscuits or "Cracked" Biscuits are extremely popular biscuits / cookies in the world. Successfully combine (with great success I could add) two snacks that adults and children love alike: chocolate and biscuits! There are some soft biscuits on the outside, having almost a blackish consistency and very crispy on the outside. They have a special, cracked crust, very good-looking and especially delicious, made of powdered sugar.

Although they look spectacular and find their place on any holiday table but also as a snack in the school package or on the plate with morning coffee, crinkle cookies are very easy to prepare and are very economical! With a simple way to any Lidl store, you can find all the ingredients you need, and out of a portion of the composition, between 16-20 crinkle biscuits come out.

Why should you try rtoday's label?

✓ are to the taste of children and all chocolate lovers

✓ they are prepared in less than 10 minutes, then, once the composition is ready, you can freeze it until you want to bake the biscuits and this makes them perfect for the Holidays, because you can prepare them in advance.

✓ the thicker the layer of powdered sugar in which you coat the biscuits, the more visible and spectacular the cracks will be

✓ The biscuits keep very well for up to 2 weeks in hermetically sealed boxes, in the refrigerator and you can reheat them before eating them. The middle will become soft again, like blackberry.

Ingredients for 16-20 crinkle cookies:
& # 8211 180g faina Castello
& # 8211 100g Cocoa Castle
& # 8211 300g old Castello
& # 8211 2 teaspoons baking powder Castello
& # 8211 a dust will be Castle
& # 8211 125ml Promienna oil
& # 8211 3 eggs husband
& # 8211 core from a vanilla stick (a tablespoon of Castello vanilla essence)
& # 8211 100g old powder Castello

In a bowl mix flour, cocoa, sugar, baking powder, salt. In another large bowl, mix the oil, eggs and vanilla with the mixer, for 10-15 seconds, at low speed. Gradually add the dry ingredients and continue to mix with the mixer on low speed until we have a dark dough, dense and sticky, Let the dough cool, covered with a plastic wrap, at least 4 hours, preferably overnight. Preheat the oven to 180 °, put baking paper in 2 large trays. We take the dough using a spoon for ice cream and then we shape balls the size of a ping-pong ball. We give each ball of dough through powdered sugar, so that it is well covered with a thick and uniform layer of sugar. We place the biscuits in the tray, leaving 3-4 cm between them, because they widen when baked. Bake the biscuits for 10-13 minutes or the oana is crispy and there are specific cracks for crinkle biscuits.

It will be very difficult to refrain from tasting, especially when the whole house smells great! My advice is not to refrain too much, because they are delicious when they are warm and have a soft, extremely chocolatey middle! May I tell you how well I go with a glass of cold milk? I think you can imagine! I'd better run to the store Lidl closest to you, take your ingredients and enjoy some absolutely special crinke cookies!


Best homemade cocoa biscuits (chocolate crinkles)

The best homemade cocoa biscuits, chocolate and soft melt in your mouth. I always make them and especially when I feel like eating something sweet. This recipe is quite economical, so with a few lei you make about 20 pieces, enough for two people, please & # 8230almost enough because I could have eaten a few more :))

The recipe is quite simple and easy to make, compared to the end result. Tasty, crunchy on the inside and chocolatey on the inside.
Stay tuned for the simple list of ingredients, but also for how to prepare it.

Best homemade cocoa biscuits (chocolate crinkles)

Ingredients

  • 500 g sugar / brown sugar
  • 4 eggs
  • 1 half teaspoon of salt
  • 1 teaspoon vanilla extract
  • 120 ml of sunflower oil
  • 130 g cocoa
  • 300 g white flour
  • 16 g baking powder
  • 150-200 g of powdered sugar

Step by step method

In a medium bowl, beat the eggs with the sugar / brown sugar, vanilla extract and salt, and after doubling the volume, add the oil.

Combine flour, baking powder and cocoa and mix until smooth.

Add the flour mixture to the egg composition and mix well. Cover the dough and cool it for at least 4 hours. I left him overnight and the prefects came out.

Preheat the oven to 175 degrees Celsius. Remove the dough from the fridge, form balls the size of a walnut and give them powdered sugar and then place them on a baking paper tray at least 5 cm apart. You have to work very fast so that it does not soften, if you have neglected this fact, put them in the freezer for a few minutes.

Bake for 10-12 minutes, no more because they need to be moist in the middle. Leave to cool on the tray in which they were baked, and then they can be transferred to a serving plate or even in bowls.


Chocolate Crinkles

Chocolate Crinkles

Chocolate Crinkles

Ingredient:

  • 225 g dark chocolate (50% cocoa content)
  • 60 g butter
  • 100 g sugar
  • 2 eggs husband
  • 225 g flour
  • 1 teaspoon vanilla essence / 1 vanilla pod
  • 1 teaspoon grated baking powder (4 g)
  • a knife tip salt
  • caster sugar and powdered sugar for rolling biscuits

Method of preparation

Mix the eggs together with the sugar until they lighten in color and double in volume.
Put the chocolate and butter cut into pieces in a bowl and melt them in a bain-marie.
Add the melted and slightly warmed chocolate over the eggs, mix until smooth, then add the sifted flour mixed with baking powder, a pinch of salt and vanilla essence or the seeds of a vanilla pod. Stir until completely homogenous.
We will get a cream that we leave in the fridge for at least 3 hours or even all night. I made the dough last night and today I baked the chocolate crinkles.
We form balls like a walnut, which we first roll in caster sugar and then in powdered sugar. Place the crinkels in the oven tray lined with baking paper.
Bake at 170 & degC for a maximum of 10 minutes. Do not exceed this time because the interior must remain slightly damp, as in black.
As soon as we take them out of the oven, we let them cool slightly in the tray because they are very fragile and soft, after which we place them on a plate.
After baking, they will present these cracks that give them a very beautiful appearance.
And a chocolate crinkle section, very chocolatey.


Ingredients for the recipe for cracked cookies with chocolate or crinkles

  • -1ou
  • -60g old
  • -60ml oil
  • -40ml water
  • -15g bitter cocoa
  • -5g baking powder
  • -aprox.240g flour
  • -80g chocolate flakes
  • For decoration
  • -30-40g bitter cocoa
  • -30-40g old powder

Crinkle cookies

Crinkle biscuits or "cracked" biscuits are extremely popular biscuits / cookies all over the world. Successfully combine (with great success I could add) two snacks that adults and children love alike: chocolate and biscuits! There are some soft biscuits on the outside, having almost a blackish consistency and very crispy on the outside. They have a special, cracked crust, very good-looking and especially delicious, made of powdered sugar.

Although they look spectacular and find their place on any holiday table but also as a snack in the school package or on the plate with morning coffee, crinkle cookies are very easy to prepare and are very economical! With a simple way to any Lidl store, you can find all the ingredients you need, and out of a portion of the composition, between 16-20 crinkle biscuits come out.

Why should you try rtoday's label?

✓ are to the taste of children and all chocolate lovers

✓ they are prepared in less than 10 minutes, then, once the composition is ready, you can freeze it until you want to bake the biscuits and this makes them perfect for the Holidays, because you can prepare them in advance.

✓ the thicker the layer of powdered sugar in which you coat the biscuits, the more visible and spectacular the cracks will be

✓ The biscuits keep very well for up to 2 weeks in hermetically sealed boxes, in the refrigerator and you can reheat them before eating them. The middle will become soft again, like blackberry.

Ingredients for 16-20 crinkle cookies:
& # 8211 180g faina Castello
& # 8211 100g Cocoa Castle
& # 8211 300g old Castello
& # 8211 2 teaspoons baking powder Castello
& # 8211 a dust will be Castle
& # 8211 125ml Promienna oil
& # 8211 3 eggs husband
& # 8211 core from a vanilla stick (a tablespoon of Castello vanilla essence)
& # 8211 100g old powder Castello

In a bowl mix flour, cocoa, sugar, baking powder, salt. In another large bowl, mix the oil, eggs and vanilla with the mixer, for 10-15 seconds, at low speed. Gradually add the dry ingredients and continue to mix with the mixer on low speed until we have a dark dough, dense and sticky, Let the dough cool, covered with a plastic wrap, at least 4 hours, preferably overnight. Preheat the oven to 180 °, put baking paper in 2 large trays. We take the dough using a spoon for ice cream and then we shape balls the size of a ping-pong ball. We give each ball of dough through powdered sugar, so that it is well covered with a thick and uniform layer of sugar. We place the biscuits in the tray, leaving 3-4 cm between them, because they widen when baked. Bake the biscuits for 10-13 minutes or the oana is crispy and there are specific cracks for crinkle biscuits.

It will be very difficult to refrain from tasting, especially when the whole house smells great! My advice is not to refrain too much, because they are delicious when they are warm and have a soft, extremely chocolatey middle! May I tell you how well I go with a glass of cold milk? I think you can imagine! I'd better run to the store Lidl closest to you, take your ingredients and enjoy some absolutely special crinke cookies!


Crinkle cookies

Crinkle Biscuits or "Cracked" Biscuits are extremely popular biscuits / cookies in the world. Successfully combine (with great success I could add) two snacks that adults and children love alike: chocolate and biscuits! There are some soft biscuits on the outside, having almost a blackish consistency and very crispy on the outside. They have a special, cracked crust, very good-looking and especially delicious, made of powdered sugar.

Although they look spectacular and find their place on any holiday table but also as a snack in the school package or on the plate with morning coffee, crinkle cookies are very easy to prepare and are very economical! With a simple way to any Lidl store, you can find all the ingredients you need, and out of a portion of the composition, between 16-20 crinkle biscuits come out.

Why should you try rtoday's label?

✓ are to the taste of children and all chocolate lovers

✓ they are prepared in less than 10 minutes, then, once the composition is ready, you can freeze it until you want to bake the biscuits and this makes them perfect for the Holidays, because you can prepare them in advance.

✓ the thicker the layer of powdered sugar in which you coat the biscuits, the more visible and spectacular the cracks will be

✓ The biscuits keep very well for up to 2 weeks in hermetically sealed boxes, in the refrigerator and you can reheat them before eating them. The middle will become soft again, like blackberry.

Ingredients for 16-20 crinkle cookies:
& # 8211 180g faina Castello
& # 8211 100g Cocoa Castle
& # 8211 300g old Castello
& # 8211 2 teaspoons baking powder Castello
& # 8211 a dust will be Castle
& # 8211 125ml Promienna oil
& # 8211 3 eggs husband
& # 8211 core from a vanilla stick (a tablespoon of Castello vanilla essence)
& # 8211 100g old powder Castello

In a bowl mix flour, cocoa, sugar, baking powder, salt. In another large bowl, mix the oil, eggs and vanilla with the mixer, for 10-15 seconds, at low speed. Gradually add the dry ingredients and continue to mix with the mixer on low speed until we have a dark dough, dense and sticky, Let the dough cool, covered with a plastic wrap, at least 4 hours, preferably overnight. Preheat the oven to 180 °, put baking paper in 2 large trays. We take the dough using a spoon for ice cream and then shape balls the size of a ping-pong ball. We give each ball of dough through powdered sugar, so that it is well covered with a thick and uniform layer of sugar. We place the biscuits in the tray, leaving 3-4 cm between them, because they widen when baked. Bake the biscuits for 10-13 minutes or the oana is crispy and there are specific cracks for crinkle biscuits.

It will be very difficult to refrain from tasting, especially when the whole house smells great! My advice is not to refrain too much, because they are delicious when they are warm and have a soft, extremely chocolatey middle! May I tell you how well I go with a glass of cold milk? I think you can imagine! I'd better run to the store Lidl closest to you, take your ingredients and enjoy some absolutely special crinke cookies!


Chocolate Malted Crinkles

At our house, I’m usually the one that does most of the dessert baking. But every once in a while, my husband Jack gets hit with the dessert-baking bug - and boy, am I thrilled when it happens!

Such is the case the day that Jack decided to make these Chocolate Malted Crinkles! We were doing a bit of a cabinet cleanout (a side effect of being food bloggers - our cabinets get quite full with lots of different ingredients). After staring at a jar of Ovaltine that we used in this recipe - inspiration struck in the form of these Chocolate Malted Crinkles.

These cookies are a twist on the popular powdered sugar-coated chocolate crinkle cookies that everyone seems to make around the holidays. But we added malted milk powder which added a distinctive richness to the chocolate flavor, plus some pine nuts for crunch!

Depending on how you like your cookies, you can make these Chocolate Malted Crinkles with a soft and chewy texture, or with a more cake-like texture - simply by varying the baking time in the oven! We give you the specifics in the recipe below. Enjoy!


Ingredients for the recipe for cracked cookies with chocolate or crinkles

  • -1ou
  • -60g old
  • -60ml oil
  • -40ml water
  • -15g bitter cocoa
  • -5g baking powder
  • -aprox.240g flour
  • -80g chocolate flakes
  • For decoration
  • -30-40g bitter cocoa
  • -30-40g old powder

Chocolate Crinkles Recipe & Video

Chocolate Crinkles are a deliciously soft, fudge-like cookie that are encased in a generous coating of confectioners (powdered or icing) sugar. The name & quotCrinkle & quot probably refers to how the powdered sugar & quotcrinkles & quot or & quotcracks & quot as the cookies bake, revealing a little of the chocolate underneath. This must be why they are often referred to as & quotBlack and Whites & quot. I love to eat these Chocolate Crinkles warm from the oven when they are so wonderfully soft and just seem to melt in your mouth.

Chocolate Crinkles contain a half pound (230 grams) of chocolate, which means they have a good chocolate flavor. Try to use a top quality brand of either semi sweet or bittersweet chocolate that you enjoy eating one its own. The chocolate is melted with some butter, and once melted allow the chocolate to cool to room temperature before adding to the batter. If you would like these cookies to have a subtle coffee flavor, add a couple of teaspoons of instant espresso or coffee powder to the flour mixture. O nce the batter is made it does need to be well chilled so it can be easily formed into small balls. This will take several hours or you could even leave it overnight in the refrigerator. What makes these Chocolate Crinkles so delicious is their generous coating of confectioners (icing or powdered) sugar. When rolling them in the sugar, make sure that they are completely coated, with no chocolate showing through. The cool part is that as the cookies bake, they spread, making cracks in the white sugar which gives you a glimpse of the soft chocolate cookie underneath. Do not over bake these cookies or they will be dry. And that is not how we want them, we want them to be nice and soft. I love to eat these cookies warm from the oven so, if possible, make them shortly before serving. They can be stored for a day or two in an airtight container, that is, if they last that long.

Chocolate Crinkles: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight).

Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball into the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.

Makes about 3 dozen cookies.


Video: chocolate - Hangman (November 2021).