Spicy Chocolate Crinkle Cookies made with “JIFFY” Fudge Brownie Mix.
| INGREDIENTS | 3 LB BATCH | 6 LB BATCH |
|---|---|---|
| “JIFFY” Fudge Brownie Mix | 3 lb | 6 lb |
| Hot Water (120°F) | 1¼ cups (10 oz) | 2½ cups (20 oz) |
| All-Purpose Flour | 2¼ cups (10 oz) | 4½ cups (20 oz) |
| Vietnamese Cinnamon, ground | 2 tsp | 4 tsp |
| Cayenne, ground | 1 Tbsp | 2 Tbsp |
| Bitter-Sweet Chocolate Chips | 1½ cups (9 oz) | 3 cups (18 oz) |
| Powdered Sugar, for rolling | As needed | As needed |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 6 | Blend on low speed* for 30 more seconds. Do not over-mix. |
| 2 | Pour hot water into mixing bowl. | 7 | Refrigerate dough for 30 – 60 minutes. |
| 3 | Add Fudge Brownie Mix, all-purpose flour, cinnamon, and cayenne to mixing bowl. | 8 | Lightly roll and toss each 1 oz dough ball in powdered sugar. Place onto greased or paper-lined pan. |
| 4 | Blend on low speed* for 30 seconds. | 9 | Bake according to the table below: |
| 5 | Stop mixer. Scrape bowl and paddle. Add bitter-sweet chocolate chips. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 6 LB BATCH |
|---|---|---|---|
| #40 Scoop (1.2 oz) | 335°F 8 – 10 minutes |
375°F 11 – 14 minutes |
125 |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
| Baking time may vary depending on the oven and oven load. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
