I remember when I was little, my family and I would always go to Baguio, Philippines. It's a city north of where I grew up. It is called "the City of Pines", it's particularly popular in summer due to its cooler weather. I'd go once a year with my family and hit the tourist spots in Baguio; Burnham Park, John Hay Air Base, Mine View Park and Good Shepherd Convent. Good Shepherd was one of my favorite spots to go because they sold treats like the ube jam, peanut brittle and my favorite, CHOCOLATE CRINKLES!!!!
Chocolate crinkles are basically like the chocolate donuts from Dunkin Donuts that's covered in confectioners sugar. I always looked forward to getting them every time I go to Baguio. For years, I honestly thought I wouldn't be able to remake them but after a lot of research, I was able to re create them. I think they are as delicious and as moist ( I don't like that word) as the ones from Baguio.
P.S. - eating almost a tray of chocolate crinkles made me miss the Philippines : ) Sometimes, I want to go back and just live there.
1 cup gluten-free flour
1/4 tsp salt
1 tsp baking powder
1 cup sugar
3/4 cup cocoa powder
1/4 cup oil
2 tsp vanilla extract
1. In one bowl, combine flour, salt and baking powder. Set aside.
2. In another bowl, combine sugar and cocoa powder. Add the eggs, oil and vanilla extract.
3. Slowly add the flour mixture to the cocoa mixture.
4. Chill for 24 hours
5. Pre heat oven at 350F
6. In a plate, put confectioners sugar
7. Scoop cocoa mixture, roll it in a ball, roll it in confectioners sugar and place it in a baking tray
8. Repeat procedure until all cocoa mixture is used.
9. Bake for 12-15 minutes.