Chocolate Cottage Cheese Crinkle Cookies
December is almost over and I realize that I haven't blogged much this month. Lots of things were in my plate, few were accomplished and few more to go. When I sat to jot down something, I had this scarcity of words, this might be the writer's block......hmm..could have found some time for my little blog...did I ignore you totally...still pondering to find the answers...
Christmas season cannot pass by without baking cookies. In fact I had been on a baking spree, tried some cookie recipes, baked cakes, loaf etc. I know I should have clicked some pics, but I was busy making some homemade gifts for our relatives and friends. I also even tried my hand at wine making too :). Keep your fingers crossed, they might appear on the blog sooner or later :)
It was beginning of December, my hubby and kids picked up a book on cookies especially for me from the library with the notion that 'Mommy' would bake lots of cookies from there. I was really interested in something unique or different and picked this Cottage Cheese Chocolate Crinkle cookies recipe. It was a wise choice. When I made it for the first time, it dissipated into thin air within an hour. This recipe is a sure keeper for my family. The cookie is crusty outside and soft inside and chocolaty enough to please the kids.
Yields - 20 cookies
3/4 cup - all purpose flour
1/4 cup - cocoa powder
3/4 cup - sugar
1/4 tsp - salt
1/2 tsp - baking powder
6 tbsp - soft butter
1 - egg
1 tsp - vanilla extract
1/2 cup - cottage cheese (small/big curd)
1 cup or more - sifted confectioners sugar
- Pre-heat oven to 375 °F.
- Sift the flour, cocoa powder, salt and baking powder into a bowl and keep it aside.
- Beat the soften butter, sugar and egg till creamy with wire whisk.
- Add vanilla extract and cottage cheese to the egg mixture and beat well.
- Now incorporate the dry ingredients using a wooden spoon or rubber spatula till it forms a loose dough. Cover the bowl and refrigerate the dough for at least 3 hours.
- Using a cookie dough scoop (1.5 tbsp), take enough dough and shaped into a ball and roll it in the bowl of powdered sugar. Place them on a baking sheet lined with parchment paper and bake for 10 - 12 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Store them in airtight container.
- There is no need to drain the water from the cottage cheese.
- These cookies remain soft and delicious for one week when stored in air tight containers.
- These cookies are super moist and you won't even taste the cottage cheese in it.