How To make Mocha Crinkles
1 3/4 c Flour
3/4 c Cocoa powder; unsweetened
2 ts Instant expresso or
Coffee granules 1 ts Baking soda
1/4 ts Salt
1/8 ts Ground pepper
1 1/3 c Light brown sugar; packed
1/2 c Vegetable oil
1/4 c Sour cream, low-fat
1 Egg
1 ts Vanilla
1/2 c Powdered sugar
Recipe by: Great Tasting Diabetic Recipes 1. Mix flour, cocoa, expresso, baking soda, salt and pepper in medium
bowl; set aside. 2. Beat brown sugar and oil in another medium bowl with electric mixer
at medium speed until well blended. Beat in sour cream, egg and vanilla. 3. Beat in flour mixture until soft dough forms. Form dough into disc;
cover. Refrigerate dough until firm, 3 to 4 hours. 4. Preheat oven to 350 degrees. Place powdered sugar in shallow bowl.
Cut dough into 1 inch pieces; roll into balls. Coat with powdered sugar. Place on ungreased cookie sheets. 5. Bake 10 to 12 minutes or until tops of cookies are firm to the touch.
Do not overbake. Cool cookies completely on wire racks. Makes 6 dozen cookies (1 cookie per serving). Formatted by Lynn Thomas. Source: Great Tasting Diabetic Recipes. Nutritional information: Calories 44 (30% calories from fat); Total fat 1g; Chol 3mg; Sodium 28mg; Carb 7g; Fiber 0g; Protein 0g; Calcium 7mg; Iron 1mg; Vitamin A 4RE; Vitamin C 0mg; Sugar trace. Dietary Exchanges: 1/2
Starch/Bread. -----
How To make Mocha Crinkles's Videos
Mocha Crinkles -mysweetambitions
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Hi guys today I will be sharing another variation of crinkles so far I made chocolate , ube, pandan and red velvet so today I will be making Mocha Crinkles
For the ingredients:
1 3/4 cup plain flour
1 tsp baking powder
1/2 tsp salt
2 1/2 tbsp cocoa powder ( I used dutch process
1/2 cup butter
3/4 cup sugar + 1 tbsp
1/2 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
1/3 cup sour cream or plain yoghurt
3 tbsp of instant coffee ( you can decrease the amount of coffee depending on the coffee intensity you like )
Coffee Crinkle Cookies (Super Easy)
Hello my name is Jaja! Here's my first video, enjoy.
Coffee crinkle cookies
-1 1/4 cup all purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-3 tablespoons cocoa powder
-1/3 cup canola or vegetable oil
-1/4 cup granulated sugar
-1/4 cup brown sugar
-1 teaspoon vanilla extract
-2 eggs
-1 tb Instant Coffee mixed with 1spoon of hot water
You might also want to try:
Caramel Latte Mug Cake:
Chocolate Mug Cake:
Coffee Crinkle Cookies:
Baklava Rolls:
Oreo Truffles:
Caramel Latte Mug Cake shorts:
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#coffeechocolate crinkle cookies
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#for beginners
Fudgy Brownie Cookie | With amazing crinkles
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We all love brownies, and we all love cookies – so how about brownie cookies?
▶Brownie Cookie◀
Yield: 7~8 cookies using 5cm diameter scoop
All purpose flour 50g
Baking Soda 1g
Cocoa powder 5g
Light brown sugar 65g
Whole eggs 55g
Salt a pinch
Butter 35g
Couverture chocolate 105g (I used callebaut 811)
① Melt the butter & couverture chocolate to 40℃.
② Mix light brown sugar, whole eggs, salt and whip until you get a slightly lighter colour.
③ Add the melted butter & couverture chocolate.
④ Add the dry ingredients and mix.
⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.
⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)
▶Cookie flattening issues◀
There are several reasons for this:
① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!
② Too much whipping (too much air) might cause it to puff up then flatten out.
③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough.
④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)
⑤ Make sure you pre-heat your oven.
▶How to store/Shelf life◀
Store in air-tight container at room temp up to 3~4days.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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#brownie #browniecookie #cookie #hanbitcho #sugarlane
Chocolate Crinkles | Soft & Fudgy | PinoyCookingRecipes
These Chocolate Crinkles are soft, chewy and fudgy! Irresistible brownie in the center and a light crunch cookie on the outside.
Printable Recipe:
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Recommended Recipes to try:
Chocolate Butternut Cookies -
Super Moist Chocolate Cake -
Chocolate Banana Muffins -
Banana Chocolate Cookies -
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/2 cup vegetable oil
4 large eggs, room temperature
2 tsp vanilla extract
powdered sugar for coating
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How To Make Mocha Crinkles | Mocha Crinkles with Chocolate Chips
0:18 for the recipe
Hello World! Hello Bakers!
Today gagawa ulit tayo ng crinkles! Magtataka kayo kung bakit variety ng crinkles ang ginagawa natin. Some of my subscribers and friends in social media they asking about different flavors kasi ginagawa nilang pambenta then sa isang box ginagawa nilang assorted para naman daw hindi magsawa yung tao na lagi na lang chocolate.
So I decided na gumawa ng ibat ibang flavors ng crinkles pero my twist like maglalagay tayo ng chocolate chips para naman mas masarap at para sa ating mga kababayan..
Hope magustuhan nyo ito. At sa mga susunod pa natin na videos . ????
Pls comment below para sa mga nice and inspiring experience nyo about sa ating recipes, isasama natin sa video.. thank you ❤️
God bless everyone. ????
Chocolate Mocha Crinkle Cookies Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Jean from shows us this simple chocolate mocha crinkle cookie recipe
Ingredients:
1 1/3 cups Firmly packed brown sugar
½ cup Vegetable oil
¼ cup Sour cream
1 Egg
1 tsp Vanilla
1 ¾ cups (8oz) All-purpose flour
¾ cup (75g) Unsweetened cocoa powder
2 tsp Instant coffee or espresso
1 tsp Baking soda
¼ tsp Salt
1/8 tsp Ground black pepper
½ cup Icing sugar for rolling
Method:
Beat brown sugar and oil in medium bowl. Mix in sour cream, egg and vanilla.
In separate bowl, whisk together flour, cocoa, instant coffee, baking soda, salt and pepper. Add to butter mixture until combined.
Refrigerate dough until firm, 3-4 hours.
Scoop into tablespoonful-size balls and roll in powdered sugar. Bake on ungreased cookie sheets 10-12 mins or until tops of cookies are firm to touch. DO NOT OVERBAKE. Cool on wire racks.
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