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Mocha or Chocolate Crinkles

December 15, 2008

See those cookies behind that delicious looking coconut Mayan hot chocolate? Those are chocolate crinkles (or you can make them mocha crinkles with the addition of a couple teaspoons of instant espresso granules). I made them for a real life cookie exchange at Angela’s.

  • 2 2/3 cups of packed brown sugar (or if you run out like I did this time, you could use 1 2/3 cup of packed brown sugar and 1 cup of sucanat and about 2 tablespoons of molasses)
  • 1 cup of melted coconut oil
  • 1/2 cup of sour cream
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups flour
  • 1 1/2 cups cocoa powder
  • 4 teaspoons instant espresso granules (if you want them mochafied)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • a cup or more of powdered sugar

Beat brown sugar and oil in the bowl of your mixer until blended. Add sour cream, eggs and vanilla and blend.

While these are mixing, mix flour, espresso granules, baking soda, salt, and pepper in a separate bowl. Then add to the wet mixture and start the mixer up slowly to avoid the dry ingredients flying out. Mix until well blended.

If possible, chill dough for a couple of hours, but if you are in a pinch for time like I normally am, spread mixture into a shallow dish and freeze it for about ten minutes.

Preheat oven to 350F and dump about a cup of powdered sugar into a pie tin or the like.

When dough is firm, shape dough into 1″ ball and roll balls in powdered sugar, then place on cookie sheet a couple inches apart. Bake for 10 – 12 minutes, until the top is firm to the touch. Don’t over bake because burnt chocolate is really not good and these will also get rock hard if you do over bake them.

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6 Comments leave one →
  1. Evelyn permalink
    December 15, 2008 1:53 pm

    They look yummy! So does the drink.

  2. Cathy permalink
    December 15, 2008 3:23 pm

    The cookies and drink look amazing. I’ll have to try that recipe.

  3. Frederick permalink
    December 16, 2008 4:08 am

    Hello Lisa! Coconut Mayan Hot Chocolate? Ahh, got to try this as soon as possible! πŸ˜‰

    Heaven knows I love chocolate crinkles but this hot chocolate concoction is a must-try. Could the coconut oil have something to do with it…? You know it does! πŸ™‚

    Thanks a lot!

    Cheers,
    CoconutOilGuy
    http://www.coconut-oil-central.com
    Your Drugstore in a Bottle

  4. Prairie Momma permalink
    December 16, 2008 4:52 pm

    So, how do these become chocolate cookies if there’s no chocolate in them or am I just missing something?? I would love a good chocolate crinkle recipe… Also, how did you make the Cocoa?? We love coconut stuff (it would go great with our coconut pecan bonbons we’ve been making lately – in fact, over 900 to be exact!!! PHew!!!)

    Hugs from the Winter wonderland in NM.

  5. Lisa permalink
    December 16, 2008 5:35 pm

    Thanks Mom, Cathy and Frederick.

    Cathy (Prairie Momma)-Thanks for noticing! I've fixed the recipe now. Yes, it needs cocoa powder to make them chocolate crinkles. No alchemy involved!

    To make the hot chocolate, I used one can of coconut milk (not the lower fat kind, the regular creamy stuff) and then about one quart of milk, then I used an appropriate amount of powdered Mayan hot chocolate mix from Green & Black's because I happened to have it on hand and thought the undertones of spices and orange would marry well with the coconut and it did and I added a handful of bittersweet chocolate chips in as well and warmed it all in a pot on the stove. However, if you have a favorite cocoa recipe, just substitute part of the coconut milk for the milk or use all coconut milk. I'm sure it would also be delicious.

  6. Lisa permalink
    December 16, 2008 5:35 pm

    Thanks Mom, Cathy and Frederick.

    Cathy (Prairie Momma)-Thanks for noticing! I've fixed the recipe now. Yes, it needs cocoa powder to make them chocolate crinkles. No alchemy involved!

    To make the hot chocolate, I used one can of coconut milk (not the lower fat kind, the regular creamy stuff) and then about one quart of milk, then I used an appropriate amount of powdered Mayan hot chocolate mix from Green & Black's because I happened to have it on hand and thought the undertones of spices and orange would marry well with the coconut and it did and I added a handful of bittersweet chocolate chips in as well and warmed it all in a pot on the stove. However, if you have a favorite cocoa recipe, just substitute part of the coconut milk for the milk or use all coconut milk. I'm sure it would also be delicious.

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