(no subject)
What caused this delicious mess?
(it's chocolate, I promise!)
Why, chocolate crinkle cookies!
The dough and my tools. Messy work.
Delicious innards.
Artsy shot.
Edit: lots of people have been asking for the recipe. I don't know the rule about posting recipes from cookbooks, but I know it's been done... I guess if I just credit the recipe, it should be fine. So, here ya go!
Chocolate Crinkle Cookies
From Essentials of Baking by Williams-Sonoma
"Ingredients:
4 oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1.5 cups all purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1.5 miniature chocolate chips
1/2 cup confectioners' sugar
Directions:
Place the chocolate and butter in the top of a double boiler placed over barely summering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly. In a bowl, stir together the flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, combine the eggs, granulated sugar, and vanilla. Beat on medium speek until light in color and thick, about 3 minutes. Add the dry ingredients and beat until incorporated. Mix in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours. (I actually divided the dough into two sections, wrapped them in wax paper, and put them in the freezer. They could be worked after 1/2 an hour this way, and you can do one section at a time, then put it back in the freezer if it gets to gooey and work with the other section.)
Position a rack in the middle of the oven, and preheat to 325 degrees F. Line 2 baking sheets with parchment (baking) paper. Sift the confectioners' sugar into a small bowl.
(Here's why I got so messy.) To form each cookie, roll a round of dough between your palms into a 1.5 inch ball, and roll the ball in the confectioners' sugar. Place the cookies 3 inches apart on the prepared baking sheets. Make sure to set them firmly on the baking sheet so they stay in place.
Bake 1 sheet at a time until the tops are puffed and crinkles and feel firm when lightly touched, 13-17 minutes. Let the cookies cool on the baking sheets for 5 minutes, then tranfer the cookies to wire racks to cool completely. Store in an airtight container at room temp, for up to 3 days."
I followed that recipe, except I didn't have mini chocolate chips, so I used big ones. I would definately recommend the minis, though.
It says that the recipe makes about 30 cookies, but I got 39, and I made the balls bigger than they suggested.
I hope you all enjoy them--they're really sweet and chocolatey!