As the weather is again a little gloomy today, it’s time to publish these little cookies with an INCREDIBLE texture. They’re melt-in-your-mouth soft and chewy, as if they were stuffed with powdered almonds, even though there’s not an ounce of them! I call them: chocolate crinkles!
If you’re addicted to food blogs, you’ve probably already seen this recipe called “crinkles”. I couldn’t find the origin of the recipe, so I won’t mention anyone in particular, but their reputation precedes them: crunchy on the outside and soft and chewy on the inside! In any case, this recipe is perfect with a cup of tea on a Sunday afternoon (as a post-match consolation snack, if you know what I mean…).
The best thing about this recipe is that it uses only ingredients we all have in our cupboards. However, you’ll have to wait for the dough to cool (about two hours), before you can shape the cookies. But then, 10 minutes of baking and they’re ready!
Speaking of baking, I’d like to take this opportunity to remind you that you only have a few days left to enter the competition to win the book “Gâteau sans cuisson” published by Marabout :
To play, all you have to do is post a comment under the article: After Eight no-bake cake!
And now for the recipe!
Table des matières
Crinkles au chocolat
Ingredients
- 200 g de chocolat
- 50 g de beurre
- 2 œufs
- 80 g de cassonade
- 1 sachet de sucre vanillé
- 0,5 cuillère à café de levure chimique
- 190 g de farine
- 1 pincée de sel
- sucre glace
Instructions
- Faire fondre le chocolat et le beurre au micro-onde ou au bain-marie.
- Dans un autre saladier, mélanger les œufs et le sucre (sans chercher à blanchir le mélange) puis ajouter le résultat à la préparation chocolatée.
- Ajouter la farine, la levure et le sel et bien mélanger.
- Laisser refroidir 2 heures au frigo puis façonner de petites boules.
- Les tremper généreusement dans le sucre glace et cuire 10 minutes (environ) à 180°.
- A la sortie, les faire refroidir sur une grille pour garder le croustillant.
