Day 23 BM #51 -
I wanted to bake these chocolate crinkle cookies for a long time but since the kids were not interested in chocolate, I refrained from baking them. But from the time the kids have realized that chocolate can be included in their menu, these cookies were the first ones to be enjoyed by them.
I felt there are not enough crinkles in these cookies, but didn't have the energy to re-bake them. Taste-wise none of the kids nor the adults had any issues, so I let them be :).
Recipe Source here
Wheat Flour 1 cup + 2 Tbsp
Salt 1/8 tsp
Baking Powder 1 tsp
Banana Puree 1/2 cup
Brown Sugar 1/2 cup + 2 Tbsp
Vegetable Oil 1/4 cup
Cocoa Powder 1/2 cup
Vanilla Essence 1 tsp (Optional)
*Powdered Sugar 3 Tbsp (or coating)
*The original recipe says 1 cup of powdered sugar but I didn't have to use so much.
Method Of Preparation -
Sift the flour, salt and baking powder in a mixing bowl.
Mix the wet ingredients (Banana Puree, Oil, Vanilla Essence, Cocoa Powder and Brown sugar) in a separate bowl.
Add the flour to the wet ingredients and gently knead to a stiff dough.
**The original recipe says to refrigerate the dough for about 2 hours which I didn't follow.
Pinch equal portions of the dough and roll into small balls.
Arrange them on a parchment lined baking tray.
Drop each of the dough balls into the powdered sugar and make sure that they are completely covered with powdered sugar.
Preheat the oven to 350 °F.
Bake the cookies for about 17 minutes. I inadvertently pressed down with a fork on all the cookies before baking.
Remove from the oven and cool on a wire rack. Before I had a chance to store them in an air tight container, they were poof..gone!!
Preparation Time 15 min + Baking time 17 minutes
Makes 20 cookies