Living In Abundance
  • Home
  • DIY Recipes
  • Living In Abundance
    • Struggles and Gratitude
    • Essential Oil Blog
    • Essential Oil Workshops
    • Young Living Business Opportunity
  • Events
  • Healthy Recipes
  • The Heart Link Network
    • Featured Business Woman
  • Homeschool
    • Homeschool Blog
    • Photo Gallery
  • Animal Rescue
  • Home
  • DIY Recipes
  • Living In Abundance
    • Struggles and Gratitude
    • Essential Oil Blog
    • Essential Oil Workshops
    • Young Living Business Opportunity
  • Events
  • Healthy Recipes
  • The Heart Link Network
    • Featured Business Woman
  • Homeschool
    • Homeschool Blog
    • Photo Gallery
  • Animal Rescue
Living In Abundance

Whole Food = Fast Food

Chocolate Crinkle Cookies

12/15/2014

1 Comment

 
Picture


INGREDIENTS
  • 1 cup (5 ounces) all-purpose flour

  • ½ cup (1 1/2 ounces) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups packed (10 1/2 ounces) brown sugar

  • 3 large eggs

  • 4 teaspoons instant espresso powder (optional)

  • 1 teaspoon vanilla extract

  • 4 ounces unsweetened chocolate, chopped

  • 4 tablespoons unsalted butter

  • ½ cup (3 1/2 ounces) granulated sugar

  • ½ cup (2 ounces) confectioners' sugar


INSTRUCTIONS
  • 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in medium size bowl.

  • 2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl over a pot of boiling water (double boiler) and stir until melted.

  • 3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

  • 4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

  • 5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.


1 Comment
Kathy Litten
12/16/2014 10:41:23 am

This looks and sounds like a delicious recipe, Jen. Thanks for sharing this one!

Reply



Leave a Reply.

    Jen Roszelle

    I love to prepare healthy food for my family and friends.  The kitchen has been "home" to me since I was 12 years old and over the years I've had a LOT of time to practice and perfect my cooking skills.

    My Nutrition Advisor
    ​Superfood Smoothie
    ​Powders

    Archives

    September 2016
    May 2016
    March 2016
    January 2016
    November 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    June 2014
    November 2013

    Categories

    All
    Apple Cider Vinegar
    Bacon
    Balsamic Vinegar
    Best Stuffing
    Canned
    Cannellini Bean
    Carrot
    Cashews
    Cauliflower
    Celery
    Cheese
    Chicken-broth
    Chickpeas
    Cilantro
    Coconut-milk
    Cumin
    Curry
    Dip
    Dressing
    Garlic
    Ginger
    Greek Yogurt
    Green-pepper
    Ground-turkey
    Honey
    Kale
    Lemon
    Lentil
    Lentils
    Lettuce
    Mayonnaise
    Miso
    Mustard
    Onion
    Oregano
    Parmesan Cheese
    Pears
    Pecans
    Poblano Pepper
    Quinoa
    Ranch
    Red Beans
    Rice
    Salad
    Soup
    Stuffing
    Sweet Potato
    Tomato
    Tomato Paste
    Vegetable Broth
    Watercress
    White Kidney Bean
    Zucchini

    RSS Feed

Powered by Create your own unique website with customizable templates.