Extra Crackly CHOCOLATE CRINKLE COOKIES скачать в хорошем качестве

Extra Crackly CHOCOLATE CRINKLE COOKIES

These ain't your regular crinkle cookies. I've jam packed these Double Chocolate Crinkles with twice the amount of chocolate (in two different forms) for a deeply flavourful and chocolatey cookie. The texture is so soft and chewy, basically a brownie in cookie form. The best part? It's a no-mixer one-bowl recipe that comes together in minutes. You probably have all the ingredients already at home! Subscribe: https://www.youtube.com/sheldoskitche... Instagram:   / sheldoskitchen   Double Chocolate Crinkle Cookies Choco Crinkle Dough 300g (1 1/2 cup + 2 tbsp) semisweet chocolate chips 6 tbsp (84g) unsalted butter 1 1/4 cup (225g) dark brown sugar 4 large eggs 1 tsp vanilla extract 4 tsp instant coffee 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2/3 cup (80g) cocoa powder (natural or Dutch process) 1 1/3 cup (187g) all-purpose flour Three Flavour Variations 1. Double the instant coffee — use 8 tsp total 2. Add 1 tbsp toasted sesame seeds + 1 sheet of nori, cut up finely 3. Add 1/2 tsp freshly cracked black pepper Rolling 1/2 cup granulated sugar 1/2 cup powdered sugar Method 1. Add chocolate and butter to a large microwave safe bowl. Microwave in 30s increments, stirring in between, until melted. 2. Add in brown sugar. Stir to combine. 3. Stir in eggs, one at a time. 4. Add vanilla and instant coffee. Add baking powder, baking soda, salt. Mix together thoroughly. 5. Sift in cocoa. Start stirring in the middle then working cocoa in from the sides until combined. 6. Add in flour. Fold together until no dry flour left. 7. Fold in any flavourings (if using). 8. Let rest 15 minutes at room temp. 9. Pre-heat oven to 325F with rack in the centre. Prepare two rimmed plates or shallow bowls. Add granulated sugar to one plate and powdered sugar to the other. 10. Use either 3 tbsp or 2 tbsp cookie scoop to form cookies. Coat in granulated sugar first, then thoroughly dust with powdered sugar. Alternatively, use a tablespoon measure to scoop dough and roll with damp hands. 11. Place on parchment lined tray, spacing out appropriately. 12. Bake until cracked and just set around the edges but still soft in the middle, about 9-11 minutes. 13. Let cool completely on the tray before serving. The cookies will firm up as they cool. 00:00 Intro 00:38 Recipe Starts (make dough) 02:53 Three Flavour Variations 03:31 Rest & Shape Cookies 03:56 Method 1: Cookie Scoop 04:46 Method 2: Hand Roll 05:19 Bake Cookies 05:38 Enjoy! 06:04 Outro & Happy Holidays!