Choco Butternut Crinkles

Choco Butternut Crinkles are just irresistibly delicious. With a crunch of a cookie outside and fudgy inside! All of this is coated with the all familiar taste of the D and D munchkins!

This my friends is the baby of choco butternut loaf and choco crinkles if they ever have one. Lol! Kidding aside, what more can we ask for? It’s the best of both worlds! The delicious taste of the orange coated cake loaf made into bite sized treats.

I was toying with the idea for a long time and finally gave it a go. And I was not disappointed and succeeded on my first try. It’s so easy to make and your family will sure to enjoy it.

Secret of a perfect crinkle?

A crinkle is not a crinkle without the cracks. The secret to making the perfect crinkle is you chill the dough in the fridge before you bake these cookies. Chilling the dough will make the dough easier to work with and it’ll hold it’s shape better when they bake in the oven. If you’d like to make the dough in advance, simply roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. 

How to make Choco Butternut Crinkles

This is really easy to make and you can also ask your kids to help out if you want to. A good way to enjoy your time with family without leaving your home.

For the batter	For the coating
all-purpose flour	almond powder
brown sugar	nutmeg
granulated sugar	grounded coconut flakes
vegetable oil	powdered sugar
eggs	red and yellow food color
coffee diluted in water
baking powder
salt
vanilla extract
cocoa powder

MAKING THE BATTER:

• In a large bowl, sift all-purpose flour, cocoa, salt, and baking powder to remove lumps especially the cocoa. Tip in the granulated sugar and brown sugar and whisk until incorporated. Set aside.
• In a smaller bowl, mix eggs, vegetable oil, vanilla extract, and coffee diluted in water. Stir until fully incorporated.
• Take the flour mixture and make a well in the middle. Pour the egg mix in batches and fold-in the flour until no traces of flour is left.
• Cover the bowl with cling film and chill in the freezer for at least 45 minutes or until sets and can hold shape when you mold it or overnight in the fridge.

MAKING THE BUTTERNUT COATING

• In a mixing bowl, mix together the grounded coconut flakes, almond powder, powdered sugar, and nutmeg. Add orange food color and mix again until color is distributed. NOTE: Add or lessen food color depending on your preference. Set aside.

MAKING THE CRINKLES

• Pre-heat oven 25 minutes before taking out the batter from the fridge.
• Take the chilled batter from the fridge and remove the cling film. Oil your hands with vegetable oil. Take 1 1/2 tbs. of the batter and mold it into a ball using your hands or you can use an ice cream scoop if you fancy.
• Dredge the ball into the butternut coating making sure it’s fully covered.
• Arrange in a baking sheet lined with parchment paper and immediately bake in the oven for 15 minutes at 180°C or 356°F.
• Remove from oven and let it cool down before serving. Bon Appetit!

Tips for Choco Butternut Crinkles

• For a more uniform shape and size of the cookie, you can use an ice cream scoop.
• If you’re going to use your hands, rub a bit of oil on your hands to minimize the sticking of batter.
• Or, you can use a weighing scale a weigh 25 grams of batter to make one cookie.
• And lastly, as for anything you make, do not over-bake.
• For best results, use dark cocoa powder and not instant chocolate powdered drink.

The secret ingredient is always LOVE

You might also like:

• RED VELVET CRINKLES SANDWICH
• CHOCO CRINKLES
• CHOCO BUTTERNUT LOAF