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Thursday, July 12, 2012

Chocolate Crackle/Crinkles Cookies

I'm fortunate enough that every time I work for a new company I always end up meeting people I became good friends with. There is Jess, who used to be my manager at the bank, Lisa from the medical company and Morganna and Amy at the college. One thing they all have in common besides being super awesome is that they share my sense of sarcasm. Even though I don't see them often but every time we get together it's always a blast.

This Saturday J and I are going to dinner with Lisa and her husband Joe and I thought I would make some cookies for them to take home since they love my baking. I decided on making Chewy Oatmeal Dried Fruits Cookies and Chocolate Crackle/Crinkles Cookies. These chocolate cookies are soft and cake like. 

Chocolate Crackle/Crinkles Cookies
makes about 4 dozen
  • 8 tbs unsalted butter
  • 8 ounces semisweet chocolate
  • 2  cups all-purpose flour
  • 1/2 cup Dutch cocoa powder
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • 2 tsp strong coffee or 1 tsp expresso powder (optional)
  • 1/4 cup milk
  • 1 cup sifted confectioners' sugar for rolling the cookie dough
Since the dough needs to be chilled in the refrigerator for about 2 hours, pre-heat the oven (350 degrees F) about 15 minutes before you are ready to bake. 

In a double boiler, melt the semisweet chocolate and set aside to cool. Sift together flour, cocoa powder, baking powder and salt. In a large bowl, cream the butter and light brown sugar until light and fluffy. On medium speed, mix in eggs and vanilla extract then add the melted chocolate. Change the speed of your mixer to low and alternate adding dry sifted ingredients with the milk. The dough will be a little firmer than a thick brownie batter. Chill the dough in the refrigerator for about 2 hours. 

After the dough has been chilled, divide it in half and put the other half back in the fridge to keep cool while making your first batch. Form the chilled dough into 1 inch balls. Roll the balls in the confectioners' sugar, make sure each ball is well coated. Place the sugar covered balls onto baking sheets lined with parchment paper, spacing about 2 inches apart. 

Bake for about 10 minutes or until the edges of the cookies are slightly firm but the center is still soft. Let it cool before eating. Cookies will keep for up to a week in an airtight container at room temperature but best eaten the same day they are baked. 











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