Skip to main content

Chocolate Crinkle Cookies

These cookies come out really pretty. BUT they should come with a warning: Do not wear black while eating these cookies. You will have white all over you.

I saw these in the November/December 2014 Cook's Illustrated magazine and knew I needed to make them.  They are very soft and sort of gooey - just what I needed. Get ready to wash a bunch of bowls but you don't need a mixer.
Chocolate Crinkle Cookies (Adapted from Cook's Illustrated)

4 oz bittersweet chocolate
4 T butter (1/2 stick) 1 c flour
1/2 c cocoa powder
1 t baking powder
1/4 t baking soda
1/2 t salt
1 1/2 c packed brown sugar
3 eggs
1 T espresso powder
1 t vanilla extract
1 t chocolate extract
1/2 c sugar
1/2 c confectioners' sugar

In a bowl melt butter and chocolate in microwave at half power, stirring occasionally. Set aside to cool while preparing the other ingredients. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl - set aside. In a separate bowl mix brown sugar, eggs, espresso, vanilla, and chocolate extract in a large bowl.

Add chocolate mixture to egg mixture. Mix until combined. Fold the flour mixture in. Let dough rest in refrigerator for 10-20 minutes or until able to roll dough into balls.

Meanwhile place sugar and confectioners' sugar in shallow bowls or on a plate. Take 2T of dough and roll into a ball and then in granulated sugar and lastly in confectioners' sugar. Place on baking sheet lined with parchment or silpat.

Bake cookies at 325 for 12 minutes, 1 sheet at a time; rotating sheets halfway through.  Cool on sheet.



The original recipe has the dough sit at room temperature for 10 minutes. This did not work for me. It still looked like brownie batter and there was absolutely no way that I could possibly roll the dough in any way, shape, or form. So I chilled it in the freezer because I was impatient. See the raw cookie on the left - it still looks a little mushy. It did come out good in the end (see right photo). I also chilled the dough while the one sheet was baking. It was not extremely hot in my kitchen so I can't figure out why the dough needed to be refrigerated.


Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …