Chocolate Crinkle Cookies



4 oz./ squares (or 120 gms) Tripals Unsweetened Chocolate
½ cup butter
1-½ cups Peotraco Caster Sugar
1 tsp. pure vanilla extract
1 tsp. Nescafe Classic
3 whole eggs, graded extra large
1 tbsp. light corn syrup
2 cups all purpose flour, sifted
2 tsps. baking powder
1 cup Callebaut Hard Bake Chocochips
1 cup Peotraco Powdered
Sugar for rolling, sifted


Step 1

Melt the butter together with the unsweetened chocolate in a thick saucepan and transfer to a large mixing bowl. Then pour in the sugar, vanilla, coffee, eggs and light corn syrup using a wire whip. Mix only until blended. Stir in the flour, baking powder and chips.

Step 2

Mix until combined and freeze the mixture for about 30 minutes or until firm yet malleable. Preheat the oven to 350ºF. Form the cookie batter into balls, approximately an inch in diameter (20 grams each). Roll each ball in powdered sugar and arrange them in the prepared cookie sheets approximately 2" -apart as allowance for spreading.

Step 3

Bake for 12 to 15 minutes or until the tops loose their sheen. Allow to cool in the baking sheet for 10 minutes before transfering the cookies to a wire rack to cool completely.

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