Chocolate and banana complement each other. These cookies are fudgy, cakey and pillowy with a chewy interior and a slightly crisp cracked surface. With a glass of cold milk, these taste heavenly.
Choco-nana crinkle cookies
Ingredients (for 20 cookies)
Bowl 1
> Wheat flour -1 cup
> Baking powder - 1 tsp
> Salt - 1/8 tsp
Bowl 2
> Sugar - 3/4 cup
> Neutral flavoured oil - 1/4 cup
> Cocoa powder - 1/2 cup
> Banana puree - 1/2 cup
> Vanilla extract - 1 tsp Powdered sugar for coating (optional) - 1 cup
Method
Pre-heat the oven at 180°C/350°F. Mix bowl 1 ingredients with a whisk. Mix bowl 2 ingredients using a hand mixer at low speed for five minutes.
Using a spatula, add bowl 1 mixture to bowl 2. Add two tablespoons mixture at a time. Do not over mix. Otherwise, the dough will be messy.
Cover the dough with a cling film and refrigerate for at least two hours.
Line a cookie sheet with parchment or butter paper. Remove the refrigerated dough.
Grease your palms with oil. Make 1.5 inch dough balls. Leave two inches space between each dough ball and place on the lined cookie sheet.
Roll the dough balls to coat with a thick layer of powdered sugar. Place the coated dough balls on the lined cookie sheet.
Place on the middle rack of the oven. Bake for 15 minutes. Cool the cookies and serve with cold milk or hot tea.
You can store the cookies in an airtight container for three days.
