Choco Butternut Crinkles

These Choco Butternut Crinkles are crunchy outside but chewy inside. If you love butternut flavor from the famous donut shop, I think you’ll love these, too.

Course Snack

Prep Time 10 minutes

Cook Time 15 minutes

Chilling Time 2 hours

Total Time 2 hours 25 minutes

Servings 20 cookies

Author Jhuls @ The Not So Creative Cook

Ingredients

For the crinkles:

¼ cup (68 g) unsalted butter
230 g semisweet chocolate chips
½ cup (100 g) white sugar
2 eggs at room temperature
2 tsp vanilla extract
1 ½ cup (195 g) all-purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp espresso powder

For the coating:

½ cup powdered sugar
¼ cup coconut flour
¼ cup desiccated coconut
Orange food coloring preferably the gel kind

Instructions

In a heatproof bowl, add chocolate chips and butter. Melt in microwave with 15 seconds interval, mixing every after 15 seconds. Set aside to cool to room temperature.
In another (large) bowl, add sugar and eggs. Using an electric hand mixer, beat until the mixture becomes pale yellow and when you lift your mixer, the mixture falls back and create ribbons. Add vanilla extract and chocolate mixture, and beat until just combined.
In another bowl, mix flour, salt, baking powder and espresso/coffee. Add this to the wet ingredients and mix until well combined, making sure not to overmix.
Cover the bowl with cling wrap and keep in the fridge for at least two hours or until firm.
For the coating: add powdered sugar, coconut flour and desiccated coconut in a bowl. Add the desired amount of orange food color and mix using your hands. The amount of the orange food color depends on you but it is preferable to use gel type so your coating won’t be too wet. Add as much as you need until you get a deep orange color.
When the dough is firm enough, preheat the oven to 325 F. Prepare bakings sheet lined with parchment paper. Set aside.
Scoop out dough (about 1 ½ – 2 tbsp) and form into balls. Roll into the coating mixture, making sure everything is coated.
Place coated dough on the prepared baking sheets, leaving 2 inches apart from each other.
Bake the crinkles for about 12-15 minutes or until the edges are slightly firm. Rotate the baking sheet halfway through baking. Bear in mind that oven differs from each other. You can start checking your cookies at 10 minute mark. If not ready, then you have to bake until edges are slightly firm. The crinkles with harden as they cool down.

Recipe Notes