Thursday, March 13, 2008
chocolate crinkle cookies
These cookies come from the book, cookies unlimited by Nick Malgieri.
If you like brownies then you'll probably like these, the texture is somewhat similar and they're very chocolaty, rich and delectable.
1 stick butter, cut into small pieces
4 ounces unsweetened chocolate, cut into 1/4-inch pieces
2 c all purpose flour
2 t baking powder
1/4 t salt
4 large eggs
2 c granulated sugar
1 t vanilla extract
confectioners' sugar for coating the cookies
Melt the butter in a small saucepan over medium heat. Let it get hot and bubble up slightly. Remove from heat and add the chocolate. Swirl the pan to make sure the chocolate is submerged and allow it to melt for 2 minutes. Whisk until smooth.
In a bowl, combine flour, baking powder and salt; stir well to mix. In a medium bowl, whisk the eggs until broken up. Whisk in granulated sugar in a stream, then add the vanilla. Whisk in the chocolate mixture, and then fold in the flour mixture with a rubber spatula. Cover with plastic wrap and refrigerate the dough for at least 4 hours, or overnight. When you’re ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Place the confectioners’ sugar in a shallow bowl. Remove the dough from the refrigerator and use a small ice cream scoop or a measuring spoon to divide small pieces of dough and drop them into the confectioners’ sugar. Cover them with thick coating. Roll each piece of dough into a ball between the palms of your hands and place on the prepared pans. Repeat , leaving about three inches all around each cookie. Bake the cookies until they are well crackled and firm, about 9 minutes.