Chocolate Crinkle Cookies

Chocolate Crinkle Cookies is a dairy free and lacto ovo vegetarian recipe with 24 servings. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 99 calories, 1g of protein, and 2g of fat per serving. 587 people have tried and liked this recipe. It is brought to you by Dinners Dishes and Desserts. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up corn syrup, brown sugar, vanilla, and a few other things to make it today. With a spoonacular score of 15%, this dish is rather bad. Users who liked this recipe also liked Chocolate Crinkle Cookies, Chocolate Crinkle Cookies, and Chocolate Crinkle Cookies.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl whisk togeter flour, ¾ cup powdered sugar, cocoa, baking powder and salt.In a small saucepan over low heat mix together canola and unsweetened chocolate. Cook until melted, stirring constantly. Remove from heat. Let cool for 10 minutes.Add brown sugar, corn syrup and vanilla to the melted chocolate. Whisk in egg whites. Pour into flour, stirring until just combined.Cover, and refrigerate for at least 2 hours, can be overnight.Preheat oven to 350 degrees.Roll dough into 1 inch balls. Roll balls through the remaining ½ cup powdered sugar. Place on a baking sheet lined with a silpat or parchment paper.Bake for 10 minutes, or until tops are cracked and almost set.Cool for 5 minutes on the pan before removing to a wire rack.

 

Step by step:

1. In a large bowl whisk togeter flour, ¾ cup powdered sugar, cocoa, baking powder and salt.In a small saucepan over low heat mix together canola and unsweetened chocolate. Cook until melted, stirring constantly.

2. Remove from heat.

3. Let cool for 10 minutes.

4. Add brown sugar, corn syrup and vanilla to the melted chocolate.

5. Whisk in egg whites.

6. Pour into flour, stirring until just combined.Cover, and refrigerate for at least 2 hours, can be overnight.Preheat oven to 350 degrees.

7. Roll dough into 1 inch balls.

8. Roll balls through the remaining ½ cup powdered sugar.

9. Place on a baking sheet lined with a silpat or parchment paper.

10. Bake for 10 minutes, or until tops are cracked and almost set.Cool for 5 minutes on the pan before removing to a wire rack.

Nutrition Information:

covered percent of daily need

 

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