Chocolate Crinkles

This recipe was shared by a friend during Christmas dinner of 2015. The beauty of this cookie is the crack when it is baked and the contrast of the black and white after being coated in icing sugar. The texture is very delicious when it melts in your mouth when eaten warm. Best time to bake this recipe is right before serving as it takes only few minutes in the oven. Otherwise, it will be dry.  Cacao as one main ingredient in this recipe is considered a superfood because of its high essential nutrients according to www.thesuperfoods.net. The tree grows in various countries such as Philippines, Brazil, Papua New Guinea and some Caribbean Islands. It is said that all cacao products are good in treating some health problems such as lowering high blood pressure, high cholesterol, liver, bladder and kidney disorders, asthma, diarrhea, preventing wrinkles and pregnancy stretch marks.

We had Cacao trees before in our backyard, we used to make our own local chocolate (tableya). We usually make our own chocolate drink and make porridge with tableya for breakfast. Raw cacao provides white meaty seed that can be eaten and give more effective nutrients like vitamins A and C.

www.thesuperfoods.net
Raw Cacao

Here's how to make the supermoist chocolate crinkle. It is also nice to coat each ball with granulated sugar before the icing sugar to ensure it will crack nicely and perfectly.

Ingredients are:

200 gms semisweet chocolate or 1 1/2 cups cocoa powder 

4 tablespoons oil or butter

3/4 cup white granulated sugar 

2 large eggs 

2 teaspoons vanilla 

1 1/2 cups all purpose flour 

1 teaspoon iodized salt

1/2 teaspoon baking powder

1 cup icing sugar for coating

Method 

• In a deep, round, small in diameter pan, melt the chocolate at low heat, then add butter. Mix until well blended and set aside to cool.

• Beat sugar and eggs until pale and fluffy. Then add vanilla. Pour cooled chocolate mixture to the eggs. Blend well.
• Then, mix dry ingredients such as flour, salt and baking powder. Slowly incorporate dry ingredients into chocolate mixture.

• Refrigerate until firm and ready to be molded.
• At this stage, you can preheat oven at 325 degrees farenheit or 165 deg centigrade 
• Form small balls about 20g each, and coat with icing sugar liberally.
• Arrange in prepared cookie sheet with a spacing about 2 inches apart.
• This will yield about 24 to 30 pieces. 
• Then, bake for 8 to 10 minutes, do not over bake so it will not become dry. It should be firm on the side and soft inside.