Thursday, June 26, 2014

Crisp Chocolate Bites


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 )
Ingredients
6 tbsps ( 85gm ) unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped ( i used 90% dark chocolate )
1 cup sugar ( 2/3 cup )
1 egg
1tsp vanilla extract
3/4 cup all purpose flour ( 95gm )
1/4 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/4tsp salt
confectioner's sugar for rolling

Directions
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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22 comments:

  1. Welcome back, Lena!!! I miss you!!!

    I was very stingy with my sugar coating and had to bake a second batch of cookies twice to get them crispy. Yours look so pretty being all so uniformly shaped.

    Zoe

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  2. Hi Lena! These cookies must be very nice, every bite of chocolaty taste sure feels good!

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  3. these cookies look delicious. I think the hints of white bring out the beautiful chocolate color. A few of these dipped in some milk and I am in love

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  4. HI Lena!
    It is so wonderful to "see" you!!! Oh gosh, those "crinkle" cookies look like they need to pop in my mouth right now. I'm sorry you weren't completly happy with them. They do look yummy though:) A nice glass of milk and I'm set!

    Thank you so much for sharing, Lena...

    P.S. It isn't too late for the Picnic Game. We'd love to "see" you on our blankets:)

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  5. Hi Lena,
    Welcome back!
    I guess crinkles is just another name for these cookies!
    These cookies are wonderful, some of mine are really crispy and some with cake-like texture in the centre.
    I did cut down on the sugar for the batter but was really generous with the icing sugar for the coating, and it works out fine for us. Overall, I thought these cookies are really nice!

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  6. arrggghhh why mine so flat and all of yours looks so good!!!!!!!

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  7. Hi Lena, love the look of these cookies, just came from Joyce's and hers looks wonderful too!

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  8. you are so right... the colour contrast do give these little bites such an attractive look.... i'm here to grab some!

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  10. Hi Lena, saw so many posting on crisp chocolate bites. Looks so good. I like the cracks and the crust. Bookmarked.

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  11. Hi Lena, I know these crispy chocolaty cookies taste yummy .. bookmarked this to try out year end for festive bakes.

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  12. These chocolate cookies look fantastic, Lena.
    Welcome back!

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  13. Hi Lena, I just told Joyce and Zoe how much I love this chocolate cookies. Definitely want to bake this for sure. :)

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  14. Hi Lena, welcome back...I missed you! I love these amazing and super yummy 'chocolate crinkles' as we call them, and here in the U.S for some traditional reason, we only make them for the Christmas holidays. I think our recipes and directions are almost identical. I don't think I qualify to link up, sine mine is 6 month ago, but here's the link...anyway!

    http://foodandthriftfinds.blogspot.com/2014/01/chocolate-crinkles.html

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  16. Hi Lena! Nice to see you posting again. These cookies are very attractive indeed with the color contrast and cracks. They are making me think of Christmas already :)

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  17. Hmmm... the crack looks good. Wish I can have some for tea right now. Anyway, hope you're going to have a fabulous weekend.
    Blessings, Kristy

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  18. These sound great, they look small enough that you wouldn't feel guilty eating two (or more!).

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  19. Yummy and look sexy these cookies! lovely:)

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  20. These are beautiful--and I'm sure equally tasty!

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  21. Lena. I love the crack effect. It looks so artistic.

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  22. Lena, this is so pretty with the cracking effect!!....make me want to grab one and eat!

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