Monday 18 August 2014

Modified Chocolate Crinkle Cookies

Okay. I am a sucker for anything remotely related to chocolate crinkle cookies. I mean, I've made enough to be able to tell you that they're generally like 50% butter, 10% chocolate, 40% powdered sugar, but holy crap that'swhatmakesthemsogood. 

I've never really loved the pillow-y texture though, I'm more of a fan of crispy edges and chewy centers. That's when a friend and I accidentally totally messed up a chocolate crinkle cookie recipe and made something better. They're like... half-crinkle-cookie. 

5 ounces of bittersweet or semisweet chocolate, roughly chopped
3/4 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 tablespoon + 1 teaspoon vanilla extract
1/2 cup confectioner's sugar (AKA powdered sugar)

First, preheat the oven to 375°F

  • Melt the chocolate in a heatproof bowl in the microwave
  • Whisk the flour, baking soda, and salt in a bowl and then put it aside for now
  • Beat the butter on medium speed in a separate bowl
  • Add the granulated and brown sugar to the butter
  • Gradually mix in the melted chocolate 
  • Add the egg and vanilla extract
  • Mix in the flour slowly, keeping the beater on low
Usually at this point, you have to chill the dough in the fridge for at least 2 hours. You can, to make the dough firmer, but we didn't (for that chewy-crispy texture thing that we talked about ☺).

  • Roll 1-inch balls of dough into a bowl of confectioner's sugar until they're each well-coated
  • Place the dough balls onto a cookie tray with wax paper
  • Bake for 8 minutes
  • Dust lightly with confectioner's sugar
Voila! Trust me. They taste good. I had some for breakfast the next day. And the day after.

....and this morning.