Chocolate Crinkles

I know there's a lot of recipes for Chocolate Crinkles which you can find online. But there's a big difference when someone you know tried it already before you even attempt to do it. I would like to give credit to a dear friend Riz, a great mom and author of the blog Sibuyas Republic for this recipe. ("Thank you Riz. I love it so much") Although, her original recipe is a little different from what I did. There's a story about that.

Funny thing is that for all I know I have all the ingredients in the cupboard. So I started mixing all the dry ingredients. When I'm about to blend all the other ingredients I noticed that I don't have cooking oil. All I have that day was extra virgin olive oil and butter. Well, a girl scout in me decided to use the butter. There's no way I'm going to use olive oil anyway.

Since I used butter, I felt like I needed to adjust the measurement of some of the ingredients. Forgive me Riz if I changed your recipe a bit so I can go on with this baking.

Lesson learned: check your ingredients and prepare them ahead before starting. But still, I successfully made it. The taste is just right.

Chocolate Crinkles

Ingredients: 

2 cups Odlums® Cream Plain Flour or all-purpose flour

1 cup Cadbury® Bournville Cocoa or any cocoa powder 

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cup brown or white sugar

1/2 cup butter (melted and cooled)

4 eggs (large)

2 teaspoons vanilla extract

1/2 cup confectioner's sugar (powdered sugar)

Procedure:

1. In a large bowl, mix flour, cocoa, baking powder and salt. Everything should be sifted so there will be no clumps. Set aside. 
2. Using a bowl of the electric hand or stand mixer, beat the eggs one at a time. 
3. Then stir in the sugar, vanilla, and melted butter.
4. Finally, mix in the dry ingredients that you set aside a while ago. Cover with cling film and refrigerate for 2 - 3 hours. 
5. Pre-heat oven to 175 degrees Celsius. Line the baking tray with baking sheet or parchment paper. Grease the sheet with butter or cooking oil. 
6. Roll the chilled dough into small balls and coat with confectioner's sugar. Then place on the baking tray with 2 inches space between each ball. 
7. Bake for 10 - 12 minutes. 
8. Remove from the oven and let it cool on the baking sheet for a minute before transferring to wire racks.