Brownie Crinkle Cookies

Hey Readers
A very happy and a prosperous 2019 to you all <3, Be hopeful, have new dreams and live :)
I'm writing almost after 2.6 years. Apologies for not being active here. Some health issues and other priorities kept me away from blogging. I was being lazy, indisciplined and unorganized. My creativity, my skills everything was frozen, it took me a lot of time to bounce back.

Anyways, not wasting any further time let's talk about the recipe I'm sharing today.
What better way to start writing again than with these rich, fudgy, gooey brownie crinkle cookies.
Mr. little one is a chocolate lover, so I baked these for him and the boy approved them too ;)

For more chocolate recipes click the links below
Chocolate spoons
Oreo and Nutella cakepops
Rose Chocolate barks
Kashmiri Kahwa Truffles

Over to the recipe:

Ingredients:

• 1/4 cup All purpose flour 
• 1/4 cup whole wheat flour
• 1/2 tbsp cocoa powder
• 1/2 tsp baking powder
• 100 gms dark chocolate
• 75 gms unsalted butter
• 1/2 cup powdered sugar
• 1 egg
• Sugar to sprinkle

Preparation time: 10 mins

Baking time : 12 mins
Yields : 10-12 cookies

Directions:
Line a baking tray with parchment paper or silicone mat and preheat the oven for 10 mins at 180 degree C.
First we are going to melt butter and chocolate together in a double boiler, stirring occasionally until completely melted. Remove from heat and keep it aside.
Next whisk powdered sugar and egg for 3-4 minutes or until soft and creamy. Now add chocolate and butter mixture into this and fold gently.
In an another bowl add flour, baking powder and cocoa powder and mix well. Sieve once or twice if you find any lumps.
Now add the chocolate mixture into the dry ingredients, fold everything together using a spatula or a hand mixer
Divide the dough into 10 equal parts.
Using a small ice cream scoop drop the cookie dough onto a baking tray, leaving enough space in between each cookie as they will spread. Sprinkle little sugar on each cookie (this is optional, you can avoid this, but this gives extra crunch)
Bake for 12 minutes at 180 degrees C.
Allow the cookies to cool on the rack for about 15-20 minutes.
Enjoy your fudgy brownie cookies with hot chocolate or some cappuccino or as it is :)

You can store them for 3-4 days in an air tight jar

Assorted Chocolate spoons

Try this easy and fun filled recipe and be the hero of your party

Ingredients :

• 250 gms White cooking chocolate
• Disposable spoons 

Fillings:
I have used here Nutella, peanut butter, sticky toffee sauce and basic chocolate ganache for filling.
You can use other fillings too

For Nutella ganache:

• 1/2 cup Nutella 
• 1/2 cup chocolate chips/ chopped cooking chocolate
• 1/2 cup cream 
• Few chopped cashews (optional)

Directions:

• In a heavy bottomed pan add cream until bubbles start to form, switch off the flame, next add Nutella and chocolate chips and stir gently till completely incorporated, add chopped cashews and stir till you get nice smooth and shiny ganache. 
• Refrigerate for 15 mins before you use it.
• Meanwhile melt white chocolate in a double boiler or in a microwave.
• Now pipe Nutella ganache in the centre of the disposable spoon, refrigerate for 5-7 minutes. 
• Coat with melted chocolate, decorate it with confetti and allow it to set in fridge for 5-7 mins. 

For basic chocolate ganache: Use the same directions as written above, only skip Nutella and double the quantity of chocolate

For peanut butter filling:

• 2 tbsp peanut butter
• 1/2 tbsp unsalted butter
• 1 tbsp honey 
• 2 tbsp confectioners sugar.

Directions: 

• Heat everything together on a low flame for 2-3 mins. Allow it to cool before using. 
• Rest of the procedure is same as mentioned for Nutella ganache 

For sticky toffee sauce :

• 1 cup sugar
• 2 tbsp water 
• 1/2 cup heavy cream
• 3 tbsp butter unsalted 
• 1/4 tsp salt 
• 1 tsp vanilla extract 

Directions:

• In a heavy bottomed pan combine sugar and water, cook on medium heat till the mixture comes to a boil, continue to cook for 7-10 minutes till you get a dark Amber colour. 
• Tilt your pan occasionally to get even colour. 
• Switch off the flame, add in cream, butter, salt and vanilla extract, whisk together everything with a wired whisk. 
• Allow it to cool completely before using. 
• Place the caramel sauce in the centre of the spoon and dip it in a bowl filled with melted chocolate, and keep it in refrigerator for 5-7 minutes, decorate it with sugar sprinkles.