“All you need is love. But a little chocolate (crinkle) now and then doesn’t hurt.”
mmMmm… Chocolate crinkles. They are a delicious Filipino treat that my friend brought back from her trip to the Philippines. Ever since the first bite, I can’t stop thinking about it. They are a cross between a cookie and a brownie and they are not too sweet. Unfortunately, I have yet to find them in NY. So I did the best next thing, I found a recipe from pinoyfoodblog.com. I haven’t made them yet… but when I do, I’ll let you know.
1/2 cup lard (instead of vegetable oil)
4 oz Tablea (native chocolate) or unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon Almond Extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for rolling the dough)
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Divide dough into two bowls. Cover; refrigerate at least 3 hours.
Remember the dough has to be well-chilled for so confectioners’ sugar does not get absorbed by dough upon rolling
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
Dough has to be really chilled before you roll on the powdered sugar
I roll the dough lightly on the bowl minimizing warm contact with my palms. Remember dough has to be really chilled
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Notes
1. 4 ounces of unsweetened baking chocolate is equivalent to 113 grams. In Manila, I purchase unsweetened baking chocolate from Chocolate Lovers.
2. If you don’t have unsweetened baking chocolate or tablea, you can substitute with cocoa powder.
3 tablespoons cocoa powder + 1 Tablespoon fat is equal to 1 ounce of unsweetened baking chocolate
4. Make sure the tablea that you buy is pure, unadulterated tablea. Sometimes, the tablea is already mixed with sugar. That is not a good substitute for baking