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Add a photoCRACKLE and CRINKLE your way through some decadent fudgy CHOCOLATE cookie bites.
For a dedicated post...please refer to:
http://www.foodessa.com/2011/04/chocolate-crinkle-cookie-crackle-color.html
Порций: 40
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Ингредиенты
- . > (American /Metric measures) <
- . 1 cup (180g) bittersweet (65-70%) chocolate
- . > Soft mix: (all at room temp.)
- . 1/2 cup (125ml) unsalted butter, softened
- . 1-1/2 cups (330g) brown sugar, packed
- . 2 xLarge eggs, room temp.
- . 1 tsp. (5ml) pure Vanilla extract
- . 1/3 cup (80ml) milk (1% fat or more) room temp.
- . > Dry mix:
- . 1-1/4 cups (190g) All-Purpose flour
- . 1/2 cup (50g) Dutch processed cocoa powder
- . 2 tsps. (10ml) baking powder
- . 1/4 tsp. (1.25ml) sea salt
- . > Coating:
- . approx. 3/4 cup (100g) confectioners' sugar
Инструкции
- . Pre-heat the oven at 350F/180C/Gas4. Position the rack in the center of the oven. Line 2 large baking pans with parchment paper.
- . MELT Chocolate: Chop the chocolate into small chunks and place them into a small-medium bowl on top of a pot with a little quantity of simmering water. This will melt the chocolate slowly. Give it a light stir once and a while. It will take about 10 minutes for it to melt to a smooth consistency. Set the chocolate aside to cool properly.
- . SOFT mix: In a large bowl, with an electric mixer, beat the butter and sugar until fluffy. Add the eggs and the vanilla. Beat until well combined. Afterwards, beat in the cooled chocolate.
- . DRY mix: In a medium bowl, sift together the dry ingredients: flour, cocoa, baking powder and salt. Set aside.
- . COMBINE mixes: Again with the electric mixer on MED-LOW speed, add a small portion of the prepared dry mix and combine well. Afterwards, do the same by adding a small quantity of the milk. Keep repeating this alternation until both parts are fully used. Refrigerate the dough for a minimum of32 hours...overnight is best.
- . ASSEMBLY: Use a mini (#60) size melon ball scoop OR teaspoons to drop a heaping tablespoon worth of chocolate batter onto a shallow platter with the icing sugar. After a few, gradually shuffle them back and forth until generously coated. Tap the excess off before placing 20 balls on the first pan. REPEAT.
- . BAKE: for 12 minutes and afterwards leave them on the baking sheet for 2 more minutes only. Be careful not to over-bake, because as much as they may not seem ready, they will be. Gently transfer cookies on a metal rack. Meanwhile, prepare the second baking pan for the final 20 cookies.
- . STORING: Store into an airtight metal container for up to a month. These cookies can also successfully be packaged into their baking parchment paper and slipped into a few freezer plastic bags for up to 3 months. When you take them out of the freezer, they'll thaw quickly at room temperature.
- . Happy baking from Claudia's kitchen...FOODESSA.com
