Soft chocolate cookies, known as chocolate crinkles, are excellent for breakfast or afternoon tea. The recipe is very easy; in fact, they can be made by hand and a tablespoon is more than enough.
They are butter-free, fragrant, crumbly, and with many “crinkles” created by powdered sugar. These soft-centered chocolate cookies are of American origin, their name is chocolate crinkle cookies and they are a true delight. Moreover, baking ammonia is used as a leavening agent, which allows for crumbly and light cookies. It leaves neither odor nor taste after baking because it evaporates from the dough during baking. Try preparing them, they are irresistible: “they are too good to be true“
Also try:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 30
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 94.74 (Kcal)
- Carbohydrates 11.09 (g) of which sugars 4.83 (g)
- Proteins 1.93 (g)
- Fat 5.13 (g) of which saturated 2.34 (g)of which unsaturated 2.56 (g)
- Fibers 1.41 (g)
- Sodium 18.71 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Chocolate Cookies: Chocolate Crinkles
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 cup sugar
- 2 tbsp milk
- 1/4 cup vegetable oil
- 1 tsp baking ammonia
- 1/4 cup unsweetened cocoa powder
- 6 oz dark chocolate
- 1 tbsp powdered sugar (for decoration)
You’ll need
- Bowl
- Spoon
- Baking tray
Preparing the Soft Chocolate Cookies: Chocolate Crinkles
Chop the chocolate into small pieces and set aside. In a bowl, mix the egg and sugar well with a fork, then add the oil and baking ammonia dissolved in warm milk. Incorporate the flour, cocoa, and chopped chocolate and mix until you get a well-mixed dough. Let it rest in the refrigerator for half an hour to make it more compact and less sticky.
After resting in the fridge, use a spoon to take some dough and, with slightly oiled hands, form balls to roll in powdered sugar. Slightly flatten them with fingers and place them on a baking tray lined with parchment paper or a silicone mat.
Bake in a preheated oven at 340°F (170°C) for about 15 minutes. The cookies should remain soft, so be careful not to overbake. Once baked, remove from the oven, let cool well, and taste.
Storage of Soft Chocolate Cookies
Chocolate cookies can be stored for up to 10 days in a tin box, but they will surely be eaten quickly because they are very delicious.😋
Susy’s Tip
Be careful with the doses of baking ammonia, as excessive use can compromise our recipes by giving a very unpleasant bitter aftertaste.
Remember that 10 g of baking ammonia can be used with 500 g of flour. Dissolve it in a little warm milk and add it directly to the dough.
The vegetable oil can be replaced with any other seed oil or with 60 g of melted cool butter, however, the dough should be refrigerated for at least 1 hour before forming the balls.
If you do not like or are intolerant to lactose, you can replace the milk with water. They will still be delicious and irresistible!
See you soon, Susy
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