Chocolate Crinkle Cookies Bnate hi khatam ho gae

Crinkle Top Chocolate Cookies Makes 15-16 medium sized cookies Ingredients Cookie Dough • All-purpose flour 1 cup • Cocoa powder 1/2 cup, unsweetened • Baking soda 1/2 tsp • Salt 1/4 tsp • Cold unsalted butter 1/2 cup • Brown sugar 3/4 cup • Egg 1 large • Vanilla essence 1 tsp Chocolate Topping • Dark or milk chocolate 1/4 cup, melted (or ½ cup for extra topping) Preparation 1. In a bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. 2. In another bowl, grate the cold butter butter. 3. Add brown sugar, egg and vanilla essence and beat on high speed for 4-5 minutes light, creamy and fluffy. 4. Add the dry ingredients to the wet mixture and mix using your hands until a soft cookie dough forms. DO NOT overmix. 5. Take small portions of dough about 25 g each. You can use a measuring tablespoon to get the same size for all cookies. 6. Roll into balls and slightly flatten into discs about 1.5 cm thick using a flat bottom glass. Place on a lined baking tray, leaving space between them. 7. Melt the chocolate in the microwave in 20–30 second bursts until smooth. Spoon about 1/2 tsp melted chocolate over each cookie disc (I used piping bag) and gently spread to cover the top. 8. Repeat until all cookies are topped with chocolate and ready to bake. 9. Bake in a preheated oven at 200°C for 7 minutes only, using upper and lower rod. The cookies will spread slightly and the chocolate topping will develop a crackly finish. Do not overbake; the centers should remain soft. 10. Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.\ 11. Enjoy!