Valentine's Day is just around the corner ... and while the holiday may be fraught with mixed feelings, can we at least all agree that it's a good excuse to eat some chocolate? (And let's face it, February 15 is an even better day, as we can then buy all the leftover Valentine's candy at a deep discount...)
Really, I'll take any excuse to add a little more chocolate to my diet. And these rich and choco-licious cookies are a tasty treat that are meant to be shared.
I've made chocolate crinkles in the past, and while they've always tasted delicious, they would typically leave a trail of powdered sugar everywhere as it tended to stick to everything but the cookie after being baked. However, this recipe from Cook's Illustrated has the dough balls take a dip in granulated sugar prior to a roll in powdered sugar, which contributes to the cookies' crackled texture and helps keep the powdered sugar in place after they are baked.
Long story short, while these cookies may be most associated with the Christmas holiday, they're perfectly suitable for sharing with your Valentine, too. If there are any left after you bake them, anyway.
Chocolate Crinkle Cookies (printer-friendly version)
makes 22 cookies
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup powdered sugar
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the brown sugar, eggs, espresso powder, and vanilla extract.
4. Place the chopped chocolate and butter in a microwave-safe bowl, and cook until melted, about 3 minutes. Stir until the chocolate mixture is smooth. Whisk the chocolate mixture into the egg mixture until evenly combined.
5. Use a rubber spatula to fold in the flour mixture until just combined. Let the dough sit at room temperature for 10 minutes.
6. Place the granulated sugar and powdered sugar into two separate shallow bowls. Use a 1.5 to 2 tablespoon scoop to form the dough into balls. Drop the dough balls one at a time into the granulated sugar and roll to coat. Then roll the dough balls in the powdered sugar. Place the dough balls onto the prepped baking sheet, baking 11 at a time.
7. Bake the cookies until cracked and slightly puffed (the dough will look underbaked within the cracks), 10-12 minutes. Rotate the baking sheet halfway through the cooking period. Place the cookies on a wire rack and let cool completely. Repeat steps 6-7 with the remaining dough.
8. Cookies can be kept in an airtight container at room temperature for 4-5 days, but are best eaten within 1 to 2 days of baking.
(adapted from this Cook's Illustrated recipe)
makes 22 cookies
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup powdered sugar
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the brown sugar, eggs, espresso powder, and vanilla extract.
4. Place the chopped chocolate and butter in a microwave-safe bowl, and cook until melted, about 3 minutes. Stir until the chocolate mixture is smooth. Whisk the chocolate mixture into the egg mixture until evenly combined.
5. Use a rubber spatula to fold in the flour mixture until just combined. Let the dough sit at room temperature for 10 minutes.
6. Place the granulated sugar and powdered sugar into two separate shallow bowls. Use a 1.5 to 2 tablespoon scoop to form the dough into balls. Drop the dough balls one at a time into the granulated sugar and roll to coat. Then roll the dough balls in the powdered sugar. Place the dough balls onto the prepped baking sheet, baking 11 at a time.
7. Bake the cookies until cracked and slightly puffed (the dough will look underbaked within the cracks), 10-12 minutes. Rotate the baking sheet halfway through the cooking period. Place the cookies on a wire rack and let cool completely. Repeat steps 6-7 with the remaining dough.
8. Cookies can be kept in an airtight container at room temperature for 4-5 days, but are best eaten within 1 to 2 days of baking.
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