Saturday, December 13, 2014

From the Kitchen - Outside the Nest

Double Chocolate Mocha Crinkles

Week 2 of the holiday baking, featuring what else:

I started with the wet ingredients.
Egg, oil, sour cream. I used olive oil and reduced fat sour cream. It's all to one's taste. I also use liquid egg product, such as Egg Beaters, because, then I can reduce the size of the recipe. 1/4 C egg product=1 large egg.

Then the dry ingredients. Here's where the mocha comes in. I add decaf coffee crystals, as in, instant decaf coffee. When the cookies are baked, it enhances the flavor of the cocoa, bringing to mind dark chocolate. For non-coffee drinkers, the cookies do not taste like coffee. They have a deep, dark richness that begs for more and more. 

Then for the second dose of chocolate. Semi-sweet baking chips. I used the minis. I think you get more chocolate in the cup that way. There's never too much chocolate, is there?

Mix it all together and let it chill out for a while, on account of because the dough is soft and sticky, and you need to be able to roll it into balls.

I use a cookie scoop to form the balls of dough. A teaspoon will work as well. Give them a roll in the powdered sugar and slide them in the oven.

I wish we had smell-a-blog. Or, taste-a-blog. Wouldn't that be great? You could just reach in a nab a cookie. I would share with you, I really would. Except, I made a half-batch, and ate them all myself. The outsides are firm and almost a little crisp. The insides are oh so soft, and chocolaty, and yummy.
They're hard to resist,
and, are they ever good.
Happy Saturday

Double Chocolate Mocha Crinkles

1-1/3 C firmly packed light brown sugar
1/2 C vegetable oil*
1/4 C low-fat sour cream
1/4 C liquid egg product, or 1 egg
1 Tsp vanilla
1-3/4 C all-purpose flour
3/4 C unsweetened cocoa powder
2 Tsp instant coffee granules
1 Tsp baking soda
1/4 Tsp salt
1/2 C mini semi-sweet chocolate chips
1/2 C powdered sugar

In a small bowl, combine brown sugar and oil, mix well. Add sour cream, egg and vanilla. In another bowl, combine flour, cocoa powder, coffee granules, baking soda and salt, whisk together. Add sugar mixture and mix well. Stir in mini chocolate chips. Chill in refrigerator 2-3 hours, or until firm and easy to work with. Preheat oven to 350°. Line baking sheets with parchment paper or silicone sheets. Using a small cookie scoop, scoop dough into balls. Roll each ball in your hands to shape it, and roll in powdered sugar. Place 2 inches apart on baking sheets. Bake 10 to 12 minutes or until tops of cookies are firm to the touch. Do not over-bake. Cool on wire racks. 4 dozen cookies
*Olive oil can be used in place of vegetable oil

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