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 - 2 dozen cookies
Ingredients
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
Directions:
- 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.
- Using a cookie dough scoop, take enough dough and drop 12 balls onto the baking sheet lined with parchment paper and bake for 10 - 12 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Take the sifted confectioner's (powdered) sugar in a wide plate.
- Dip the top of the cookie in powdered sugar and keep in air tight 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.
- I didn't refrigerate the dough before baking. You can refrigerate the dough for 30 minutes if you think the dough is very hard to handle. The dough scoop really helps to make balls. The stickiness of the dough will be dependent on the weather where you live. You may have to refrigerate the dough if you live in warm climate. Also you may have to keep the cookies refrigerated in warm conditions.
