Chocolate Crinkle Cookies

Okay. Back to seasonal baking.

While I was doing some grocery shopping in the baking aisle, a woman asked me about where to find powdered sugar. She had a cookie recipe in her hand and was shopping for the ingredients, but this one was stumping her. I pointed to the confectioners’ sugar and told her that it was the same thing.

I didn’t mention that it’s also known as icing sugar. She was already frazzled and I didn’t want to push her over the edge. I imagine that if I’d told her that she could make her own by grinding regular white sugar with some corn starch added to the mix, she would have imploded.

I wonder if all that information is in BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher, the source for this recipe. I don’t have the book (though it is on my Christmas list) so I can’t check, but the amount of precision in this one recipe suggest that it would be. With that amount of detail, I was never in doubt about what to do. Too bad the woman in the grocery store didn’t know about this book.

This is what happened:

Measured out the required amount of chocolate.

Chocolate.

Chocolate.

Melted it.

Melted chocolate.

Melted chocolate.

Measured and mixed together the flour, baking powder and salt.

Flour, baking powder and salt.

Flour, baking powder and salt.

Added the corn syrup to the white sugar…

Adding the corn syrup to the sugar.

Adding the corn syrup to the sugar.

…and combined them.

Sugar and corn syrup, combined.

Sugar and corn syrup, combined.

Eggs and vanilla were added, then the chocolate.

Added the chocolate.

Added the chocolate.

Here are the wet ingredients.

Wet ingredients.

Wet ingredients.

And with everything combined, there is cookie dough.

The dough.

The dough.

The next day. . .

Cookie dough balls, rolled in white sugar.

Rolling the cookies in white sugar.

Rolling the cookies in white sugar.

Then rolled in confectioners’ sugar.

Rolled in confectioners' sugar and ready to go into the oven.

Rolled in confectioners’ sugar and ready to go into the oven.

And baked.

Giant crackle.

Giant crackle.

Chocolate Crinkle Cookies.

Chocolate crinkle cookies.

Chocolate crinkle cookies.

All the advertised attributes were present: lots of powdered sugar on the outside and a soft, tender centre to the cookie. They’re best the first or second day, but there shouldn’t be any problem with leftovers here. Very tasty!

Here’s the recipe:
http://www.splendidtable.org/recipes/chocolate-crinkle-cookies


Chocolate Crinkle Cookies


What This Recipe Shows:

By rolling the dough balls in plain sugar first, the confectioners sugar does not soak in so much and stays on the surface better.
Corn syrup in the dough helps prevent crystallization to produce the soft chocolate center.
Oil greases flour proteins to produce a tender to the point of gooey chocolate center.

Ingredients

1-3/4 cups plus 2 tablespoons spooned and leveled bleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, finely chopped
2-3/4 cups sugar, divided
1/3 cup canola oil
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup confectioners sugar

Instructions

1. In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.

2. Melt the chocolate in the microwave on 50% power for 1 minute, stir, and microwave for 15 seconds more and stir.

3. In a mixer with the paddle attachment, beat together 2-1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk, and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.

4. Wrap the dough in plastic and refrigerate for several hours or overnight.

5. About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325° F. Line a baking sheet with Release foil (nonstick side up).

6. Take out about one-quarter of the dough at a time to shape. Roll the dough into 1-1/2 to 2-inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners sugar. (By rolling in plain sugar first, the confectioners sugar does not soak in so much and stays on the surface better.)

7. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.

8. When one sheet is done, you can pull off the foil and cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.

Reprinted from BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher (Scribner, a division of Simon & Schuster, Inc., 2008). Copyright 2008 by Confident Cooking, Inc.

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