Hmm.. are these chocolate crinkle cookies? They do look the same to me, might just be a different name the source is using, they are still cookies anyway..hehe.. It is quite fascinating to see how these cookies rise up and crack, creating pretty cracks on the cookies. There is also a nice colour contrast of the almost black cookies and the white icing sugar and for it to leave behind big white patches, i did rolled and coated the dough generously with icing sugar.
I tried to stick to the recipe as close as possible in regards to the unsweetened chocolate and unsweetened cocoa powder. I am not really sure about totally unsweetened chocolate bars at my place so what i had used was the Lindt chocolate that contains 90% cocoa and my dutch process cocoa powder do contain a bit of sugar, hence i had reduced the sugar slightly as per in the recipe. The sweetness was okay for me but i can go for a little more sweeter than this.. I also find that taste of the dark chocolate that i used wasnt really intense enough for me and also i read that dutch process cocoa powder tends to be a little mellow on its flavour too compared to natural cocoa powder. If were to make this again, i'll get another chocolate, something that i enjoy eating . On the other side, the texture was nice, something that i like ..crisp but not real crunchy and what i got was still a little chewy on the inside. Well, it's still a good cracked cookie but if it could have been richer, that would be much more perfect for me: D
Recipe ( from www.williams-sonoma.com )
6 tbsps ( 85gm ) unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped ( i used 90% dark chocolate )
1 cup sugar ( 2/3 cup )
1tsp vanilla extract
3/4 cup all purpose flour ( 95gm )
1/4 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
confectioner's sugar for rolling
In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.
Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the sugar until lightly moistened. Add the egg and vanilla, beating until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm , about an hour.
Preheat oven to 375F/192C . Line baking sheet with parchment paper. Remove the cookie dough from refrigerator . Shape the dough into 3/4inch balls and roll in the confectioner's sugar to coat completely. Place the balls about 1.5 inches apart on the pan and bake the cookies until puffed and cracked on top , about 12 mins. They may appear undone in the center but will turn crisp as they cool . Let cool on pan for 2-3 mins, then transfer to a wire rack to cool completely. Makes about 42 cookies.
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