Chocolate Crinkle Cookies
Yield
3 1/2 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
brown sugar
|
*
|
| ¾ | cup |
butter
or shortening |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
brown sugar
|
*
|
| 177 | ml |
butter
or shortening |
|
| 1 | each |
eggs
|
|
| 59 | ml |
light corn syrup
|
|
Directions
Mix flour, cocoa, baking soda, and salt.
Set aside. Cream sugar, shortening and egg thoroughly.
Blend in corn syrup. Add blended dry ingredients.
Mix well.
Shape dough into 1 inch balls. Dip half of each ball in water, then in granulated sugar.
Place balls sugar side up on ungreased baking sheets.
Bake at 350℉ (180℃). for 12 to 15 minutes.
Remove from baking sheets immediately.
