Oreo Crinkle Cookies Food

CHOCOLATE CRINKLE COOKIES

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

OREO CRINKLE COOKIES

Steps:

• 1. Chop 8 cookies; reserve for later use. Finely crush remaining cookies. 2. Reserve 1/4 cup crushed cookies for later use. Place remaining crushed cookies in medium bowl. Add flour, cocoa powder and baking powder; mix well. 3. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Add flour mixture; mix well. Stir in reserved chopped cookies. 4. Refrigerate 2 hours. 5. Heat oven to 350ºF. Combine powdered sugar and reserved crushed cookies in pie plate. Roll dough into 56 (1-inch) balls. Add, 1 at a time, to powdered sugar mixture; turn to evenly coat all sides of each ball with powdered sugar mixture. 6. Place, 2 inches apart, on parchment-covered baking sheets. 7. Bake 10 min. or until tops of cookies are cracked. (Centers of cookies should still be moist. Do not over bake.) Cool 2 min. Remove cookies to wire racks; cool completely. 8. TIPS & TRICKS 9. Note: The dough can be refrigerated up to 24 hours before rolling into balls, coating with sugar mixture and baking as directed. Or the uncoated dough balls can be frozen up to 2 months. If freezing, place dough balls in single layer on parchment-covered rimmed baking sheet and freeze 2 hours or until firm. Then, place balls in freezer-weight resealable plastic bags and freeze up to 2 months. To bake, remove as many balls of dough that are needed and let stand at room temperature for about 30 min. Then, roll in powdered sugar mixture and bake as directed 10. How to Store: Store cooled cookies in airtight container at room temperature up to 5 days before serving. Or, the cooled cookies can be layered between sheets of parchment paper in freezer container and frozen up to 2 months. 11. NUTRITION INFORMATION: Makes 28 servings, 2 cookies each. | Nutrition per serving: Calories130 | Total fat5 g | Saturated fat2.5 g | Cholesterol30 mg | Sodium95 mg | Carbohydrate20 g | Dietary fiber