Chocolate Blossoms ( Filipino Cookie) Recipe
have a different name for my crinkles. I call it Chocolate Blossoms and I make it differently.I don't like the bakery type which more often made for mass production so the taste is too sweet or tough and in some cases, dry. ( hate it!) My version is chewy, soft and it melts in your mouth.The trick: be careful with timing and don't use cocoa powder.
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter softened ( 1 1/2 stick)
- 2 cups sugar ( white)
- 5 eggs
- 2 tsp vanilla
- 1 1/2 cup chopped unsweetened chocolate
- 1 cup confectioner sugar
- Put chocolate in aluminum bowl.
- Heat some water in wok or sauce pan.
- Make sure the bowl of chocolate will fit in.
- Once the water boils, shift the heat to simmering mode and put your bowl on top.
- Melt chocolate, stir and make sure without any lump. Turn off the heat.
- In a mixer, throw butter and sugar and mix until soft and fluffy.
- Beat in eggs one at a time until the color is pale yellow. Add vanilla and melted chocolate and mix until blended.
- Sift flour, baking powder and salt. Gradually add to the mixing bowl.
- Do not over mix, the goal is just to mix and make it blend.
- The dough is sticky so refrigerate it for one hour.
- Drop a tsp or a tbsp and roll in icing sugar. ( I use a tsp..I like small ones..)
- Bake at 350 or 180 for 10 to 12 minutes.
- Note: they are soft and fragile when hot but firm and chewy later on. Store in a tightly covered container with wax paper bet. layer. My senoritas will last for about 3 weeks..( I doubt it! surely you will grab and eat )
Add Recipe to
|Amount Per Serving||%DV|
|Serving Size 176g|
|Recipe makes 8 servings|
|Calories from Fat 288||41%|
|Total Fat 33.3g||42%|
|Saturated Fat 19.85g||79%|
|Trans Fat 0.0g|
|Total Carbs 99.5g||27%|
|Dietary Fiber 5.1g||17%|