Monday, February 20, 2012

Chocolate Crinkles

I love this super chocolatey taste! This is definitely for chocolate lovers as the recipe has a good amount of chocolate inside compared to any other cookie.

I love the rustic but elegant look of this cookie. I would likely call it Chocolate Crack cookies as exactly how it would look once bake.

Chocolate Cracks Cookies ( wow! I really like how it sounds like )  are deliciously soft, fudge-like cookie that are encased in a generous coating of powdered sugar. The covered powdered sugar "crinkles" or "cracks" as the cookies bake, revealing a little of the chocolate underneath. 

 I love to eat these Chocolate Crinkles warm from the oven when they are so wonderfully soft and just seem to melt in your mouth.

Chocolate Crack Cookies
from joyofbaking
(Makes about 3 dozen)

4 tablespoons (56 grams) unsalted butter
8 ounces (230 grams) semisweet chocolate, coarsely chopped ( I used Hersheys )
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping: (needed after the dough has been refrigerated)
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). It will be right consistency when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.

 Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. 

Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight, I did mine overnight and so I made a few batches).
The next day.
Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) 

Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.

Reminder Again!!

The cool part is that as the cookies bake, they spread, making cracks in the white sugar which gives you a glimpse of the soft chocolate cookie underneath. 
Do not over bake these cookies or they will be dry. And that is not how we want them, we want them to be nice and soft.

I love to eat these cookies warm from the oven so, if possible, make them shortly before serving.

They can be stored for a day or two in an airtight container, that is, if they last that long.

Remember that it is supposed to be chocolatey, fudgy and chewy.. :)

Lots of love,

No comments: