Eugene’s Chocolate Crinkle Cookies

Happy Saturday!

How are you doing, friends? Hopefully all well in your part of the world 😊

It’s beautiful outside today. Sunny, chilly, no longer muddy, and I don’t have to go to work! I don’t work on Saturdays, however, today our station is open, and one of my colleagues has to go to work today 😁 She sacrificed herself as she knew I wouldn’t say yes should my boss asks me, as I have littles 😁 Yep. I’d rather stay home, doing house chores and cook….which then I get to nap for an H or two. YAY 😁

I also have a lot of things to do today. I have to fix my bookshelves. A couple of the shelves collapsed last week, getting too old. Correction. I don’t fix it, I will watch my husband fix it 😁

Today’s recipe share is Chocolate Crinkles. I kid you not, every other weekend, I have to bake these specific cookies (using the recipe I am sharing today). I have tons of crinkle cookies recipes, however this following recipe, is the one that my sons always come back to ask again and again. I think it’s the coffee 🤣 Just kidding. The coffee in the recipe is to enhance the chocolate flavor 😊

1/4 squares dark chocolates
1/4 c unsalted butter
3 eggs
1 tbsp vanilla essence
2 tsp Nescafe instant coffee granules
1 1/2 c dark brown sugar
1 c flour
1/2 c unsweetened cocoa powded
1 tsp BP
A pinch of salt
1/4 tsp BSoda
1/2 c granulated sugar
1/2 c icing sugar

Melt butter and chocolate in microwave, set aside

Mix flour, BP, Bsoda, salt, plus cocoa powder in a bowl, set aside

With balloon whisk, mix sugar, eggs, coffee, and vanilla essence until completely combined.
Whisk in melted chocolate.

Add in dry ingredients, and mix until completely combined.
Let rest for 10 mins on kitchen counter

Place granulated sugar on a plate and on a separate plate, place icing sugar
Scoop dough and drop onto granulated sugar, coat evenly, then roll it onto icing sugar, coat evenly as well

Line pan with parchment paper and place dough on pan
Bake on preheated 325 F for 12 mins

Cool on pan for 5 mins
Move cookies onto cooling rack

Enjoy 😍

Print Recipe

Eugene’s Chocolate Crinkle Cookies

Servings: 0

Ingredients

• 1/4 squares dark chocolates
• 1/4 c unsalted butter
• 3 eggs
• 1 tbsp vanilla essence
• 2 tsp Nescafe instant coffee granules
• 1 1/2 c dark brown sugar
• 1 c flour
• 1/2 c unsweetened cocoa powder
• 1 tsp BP
• A pinch of salt
• 1/4 tsp BSoda
• 1/2 c granulated sugar
• 1/2 c icing sugar

Instructions

• Melt butter and chocolate in microwave, set aside
• Mix flour, BP, Bsoda, salt, plus cocoa powder in a bowl, set aside
• With balloon whisk, mix sugar, eggs, coffee, and vanilla essence until completely combined.
• Whisk in melted chocolate.
• Add in dry ingredients, and mix until completely combined.
• Let rest for 10 mins on kitchen counter
• Place granulated sugar on a plate and on a separate plate, place icing sugar
• Scoop dough and drop onto granulated sugar, coat evenly, then roll it onto icing sugar, coat evenly as well
• Line pan with parchment paper and place dough on pan
• Bake on preheated 325 F for 12 mins
• Cool on pan for 5 mins
• Move cookies onto cooling rack

Video