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!
Servings: 24 crinkles
Calories:
Ingredients
For the batter
- ⅔ cup white granulated sugar
- 1 cup light or dark brown sugar tightly packed
- 4 large eggs
- 1 tsp vanilla extract
- 2 tsp coffee extract or coffee powder
- 2 cups all-purpose flour
- 1 cup dark cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- ¼ tsp nutmeg optional
For the butternut coating
- ½ cup grounded coconut flakes
- ½ cup almond powder
- ½ cup powdered sugar
- 1 ½ tsp nutmeg
Instructions
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!
Video
Notes
- It is important to keep the batter cold as much as possible. This keeps the cookies from spreading and allows the dough to firm up so that it doesn’t stick to your hands.
- You can also add nutmeg in the batter but that's optional.