Hey guys! As most of you know, all Disney parks are closed right now due to the pandemic, including the Disney Cruise Lines. This has left a lot of Disney Park fans upset and downright depressed!
By now, the parks here in America have now been closed for over a month, leaving fans dreaming of the days when they could enjoy the magic whenever they please.
Disney has done many things lately to try to ease the pain of being stuck at home. They’ve gone ahead and released several new movies to digital streaming and also to Disney + to help with our cabin fever!
We understand that closing the parks was a hard decision for Disney to make, and we are very proud of them for doing what is right to help try and flatten the curve.
This time around, they have released the recipe for their Chocolate Crinkle Cookies from Feast of the Three Kings at Disney Worlds Epcot.
Here’s the recipe for the Chocolate Crinkle Cookies so you can have a little bit of Disney magic in your life too!
Chocolate Crinkle Cookies
*Makes 12 -14 Cookies
These rich, fudgy chocolate cookies are coated with confectioners’ sugar that cracks — or crinkles — when they bake, giving them a snow-capped, wintry look. Note that the dough needs to refrigerate for at least 3 hours (up to 24 hours) prior to baking.
-1 cup all-purpose flour
-1/2 cup unsweetened cocoa powder
-1 teaspoon baking powder
-1/4 teaspoon salt
-3/4 cup granulated sugar
-1/4 cup vegetable oil
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup confectioners’ sugar (for coating the cookies)
1. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl until combined; set aside.
2. Add granulated sugar and oil in the bowl a of stand mixer. Beat on medium-low until combined. Add eggs and vanilla, beating on medium-high until combined. Gradually add flour mixture and beat on medium-low speed until combined. (Note: The consistency will be similar to a brownie batter but will firm up with chilling.)
3. Tightly seal the bowl with plastic wrap and refrigerate for at least 3 hours (or up to 24 hours) until dough is completely chilled through and able to be rolled into balls.
4. After the dough is completely chilled and ready to be baked, preheat oven to 350°F.
5. Line large cookie sheet with parchment paper. Fill a small bowl with confectioners’ sugar; set aside.
6. Remove and unwrap the dough. Using a medium cookie scoop to measure out dough, roll into round balls. Roll dough ball in confectioners’ sugar until completely covered on all sides. Place cookie balls at least 2 inches apart on a prepared baking sheet.
7. Bake for 8 to 10 minutes – do not overbake. Allow cookies to cool on baking sheet for 3 minutes. Transfer cookies to wire rack, and let them cool until they reach room temperature.
8. Store in a sealed container for up to 5 days or freeze for up to 3 months.
How did they turn out?
I followed this recipe to the T and they were perfection! Right when I took them out of the oven, I started eating them because the best cookie is always a gooey one right out of the oven! But these, I actually liked them better after they cooled down. After they cooled, the outside of the cookie becomes a nice chocolate shell. Not too hard and not too soft, but absolutely just right!
I also let mine sit in the fridge for a full 24 hours, mainly because I got preoccupied with Easter shopping!
Tip: If your cookies are sticking to the parchment paper, let them cool for longer! Once they’ve cooled a wee bit more, you may have to lift up the parchment paper and slowly peel the cookies from the paper.
Then add them to a cooling rack!
What’s up for this week? Well, I haven’t chosen yet… Disneyland’s famous Pineapple Dole Whip or Churro Bites…
One thing I have decided though, there are no snacks in the world quite like those you get at Disney parks! That I can guarantee!