Ingrédients pour Black Forest Crinkle Cookies
- All Purpose Flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- Cocoa Powder
- 1 large egg
- Instant Coffee Granules
- Hot Water
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Dried Tart Cherry
- Powdered Sugar
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Comment préparer Black Forest Crinkle Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a medium saucepan, melt ½ cup (1 stick) unsalted butter over low heat.
- Remove from heat and whisk in ¾ cup unsweetened cocoa powder until smooth and no lumps remain.
- In a separate bowl, whisk together 1 large egg, 1 teaspoon vanilla extract, and ¼ cup strong brewed coffee.
- Gradually add the wet ingredients (egg mixture) to the melted chocolate mixture, whisking until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup semi-sweet chocolate chips and ½ cup dried cherries until evenly distributed.
- Shape the dough into generous 2-inch balls.
- Roll each ball in powdered sugar, then roll again to ensure a generous coating. Arrange on prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are set and the cookies are cracked but still slightly soft in the center. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
547g
Fat
107g
Carbs
61g
