Lesley Pascual-Bartolo shows how to make chocolate crinkle cookies with a double powdered sugar coating. Chill the dough 1-2 hours, flatten after coating, and bake until soft and chewy with deep crinkles. She uses both dark and milk chocolate for balance.
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You need 1/3 cup or 75 grams of oil. Any cooking oil will do except the strong flavor like olive oil or sesame oil. And then you add your sugar. So I have here 150 grams of dark brown sugar and 75 grams of white sugar. So make sure it's a lot because we like the crunchiness from the white sugar chewiness from the brown sugar and additional flavor. Next, we add our 2 eggs. So just mix this until well blended. It's okay if you want to do it by hand or use a hand mixer. So now let's add all our dry ingredients. So you have 1 cup or 125 grams of all-purpose flour, and then 3/4 cup or 75 grams of alkalized cocoa powder, and then 3/4 1 teaspoon of baking powder, and lastly, 1/4 teaspoon of fine salt. So as you can see, we sifted out the plastic that's mixed with the flour. So that's the importance of using a sifter. It's not just to remove the clumps from cocoa powder, but also to remove foreign objects. Like etong plastic nang saho from the flour. So very important ang pag-sift. Haluin nyo lang to hanggang maguing half-blended sha. Okay, at this point, pwedding natin i-add yung ating 1 cup or 170 grams na milk chocolate chips. So this will make your crinkle cookies extra special because usually Plain chocolate crinkle cookies lang yung binibenta pero gusto mo mag-stand out yung crinkles mo, predi ka maglagay na chocolate chips. I chose milk chocolate chips kasi yung Pinaka Dough is on the darker chocolate side. Kaya para mag-balance, mas masarap yung milk chocolate. Pero again, it's your preference or the preference of your target customer. Pag nakita niyo po na namoisen na lahat ng dry ingredients, stop mixing. Wag po kayong mag overmix kasi magiging matigas ang inyong cookie. So chill this in the refrigerator for about 1 to 2 hours kailangan magiging malamik talaga sha at mas madali rin sha scoop or i-portion kapag mas firmer na inyong dough. Pero kung ano po magkintay na inib kayo, pwede nyo na sha haya and saref overnight, tapos sakanyo nalampoy bake the next day. But if you have to bake it the same day, please be patient and wait 1 to 2 hours at least, kasi yun puto laga ang secreto para maging maganda yung cream cakes, yung ichuranya at kumapit yung powdered sugar. Of course, you can do the technique me, na nero rolls sa white sugar tapos sa powdered sugar, pero kasi nakakaronshanan parang chicken skin sa surface and hindi ako nagaganda han dun sa ganun itura. Kaya ang maliscover ko na better way ay, itil niya sha tapos i-double coat niya sha sa powdered sugar mas magiging maganda itura nya plus yung crinkle nya o yung cracks nya mas maganda rin. So after chilling in the freezer for about an hour, eto na yung ating dough. So may yung proportion na natin. Bawas na sha kasi na mag-experiment ako sa pinaka best way ng pag-roll sa powdered sugar. Okay, so you have to wait for about 15 minutes. Ah, pagkagaling sa ref ng inyundo, kasi magin machado pa siyang matigas, a chakan niya ma-e-scoop. So after weighing, i-roll niya lang sha sa palm ng inyong hands to form a ball, tapos i-press niya nang ko ante. So at this point, um, Dinah, shamatigas pero malami para nyung kanya temperature. Okay, so yung gusto natin. So, medyo ifa flatten nisha to form a disc. Okay, tasa ka natin yun, and roll sa powdered sugar, double coating. So first coat, second coat. Okay, tapos bagong isalan sa inyong oven, press nyo pa ulit sha to flatten. Okay, so ito na, I think finished product. So as you can See, very pretty, very demure. Crinkles, which I personally like. This is about 15 minutes outside of the oven. Look at that! It's very soft. Soft and chewy. Milk chocolate, dark chocolate.
