Chocolate Crinkle Cookies

Recipe makes around 30 pcs

Ingredients:

• 75 g KESSLER’S® Alkalized Cocoa Powder, sifted
• 60 g corn oil
• 67 g white granulated sugar
• 67 g dark brown sugar
• 1.5 g iodized salt
• 1 g vanilla powder
• 100 g eggs
• 10 g glucose
• 3 g baking soda
• 2 g baking powder
• 140 g all- purpose flour, sifted

For the topping: 

• 200 g white granulated sugar
• 115 g confectionery sugar, sifted

Procedure:

1. Using a flat paddle, combine white granulated sugar, brown sugar, iodized salt, vanilla powder and corn oil.
2. Add in eggs, one at a time, followed by the glucose syrup.
3. In a separate bowl, combine baking powder, baking soda, KESSLER’S® Alkalized Cocoa Powder and all-purpose.
4. Add in dry ingredients gradually until one smooth mixture is achieved. Transfer crinkle cookie dough into a clean stainless bowl covered with cling film then chill until firm enough to scoop or form into 30 g balls.
5. Roll dough into the granulated sugar first then sifted confectionery sugar. Immediately place cookie dough on a greased baking sheet, 2 inches apart and bake for 10 minutes in a 175°C preheated oven.
6. Loosen bottom of the chocolate crinkle cookies with a metal spatula and allow to cool on wire racks. Cool thoroughly then store in airtight containers in room temperature.