Chocolate Fudge Crinkle Cookies
Ingredients
200 grams caster sugar
180 grams plain flour
60 grams cocoa powder
60 ml vegetable oil
2 eggs
1 tsp. baking powder
70 grams icing sugar
Instructions
STEP 1/3
Grease the baking tray and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the K beater to the machine.
STEP 2/3
Attach the EasyWarm bowl to the machine.
Add Ingredients 1 (sugar, flour, cocoa, oil, eggs, baking powder) into the EasyWarm bowl, fit the splash guard.
Mix on speed 4 for 1 minute until combined.
Wrap the dough in plastic wrap.
Chill in the fridge for 1 hour.
STEP 3/3
Preheat the oven to 190°C.
Remove the dough from the fridge and remove the plastic wrap.
Roll the dough into balls using a tablespoon of the mixture.
Add Ingredients 2 (icing sugar) to a clean small bowl.
Roll each ball into the icing sugar.
Place on the baking tray, spaced evenly apart.
Bake for 10 minutes at 190°C.
Let cool.
Serve.
Chocolate Fudge Crinkle Cookies
Ingredients
200 grams caster sugar
180 grams plain flour
60 grams cocoa powder
60 ml vegetable oil
2 eggs
1 tsp. baking powder
70 grams icing sugar
Instructions
STEP 1/3
Grease the baking tray and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the K beater to the machine.
STEP 2/3
Attach the EasyWarm bowl to the machine.
Add Ingredients 1 (sugar, flour, cocoa, oil, eggs, baking powder) into the EasyWarm bowl, fit the splash guard.
Mix on speed 4 for 1 minute until combined.
Wrap the dough in plastic wrap.
Chill in the fridge for 1 hour.
STEP 3/3
Preheat the oven to 190°C.
Remove the dough from the fridge and remove the plastic wrap.
Roll the dough into balls using a tablespoon of the mixture.
Add Ingredients 2 (icing sugar) to a clean small bowl.
Roll each ball into the icing sugar.
Place on the baking tray, spaced evenly apart.
Bake for 10 minutes at 190°C.
Let cool.
Serve.