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Wednesday, July 15, 2009

Chocolate Crinkles

I absolutely LOVED the Midnights I made a while ago, but they really didn't hold up well.  After one day in the tin, they almost disintegrated does to crumbs.  Delicious, chocolately crumbs, but crumbs nonetheless.  So I still needed a good (stable) chocolate cookie for the reception.  Enter Chocolate Crinkles.

These ended up being a delightful brownie-like cookie - that survived the trip to my office!  Although I think next time I'll add a little espresso powder and cook them for about 2 minutes less, these will be a great little chocolate cookie to serve at the reception.  Adding chocolate chips helped as well :)  Adding chocolate chips almost always helps.  

Recipe (adapted from the King Arthur Flour Cookie Companion:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teapsoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, melted
3/4 cup cocoa powder
3 large eggs
1/2 teaspoons vanilla extract
1/4 teaspoon espresso powder
1 cup chocolate chips

1. Preheat oven to 350 degrees.  Grease two baking sheets.

2. In a large mixing bowl, wisk together flour, sugar, baking powder, and salt.  Set aside. 

3. Combine the melted butter with cocoa in a medium-sized bowl and stir until the mixture is smooth.  Cool to lukewarm.  Add the eggs, vanilla, and espresso powder to combine, then add this mixture to the dry ingredients.  Mix throughly, until the flour is evenly moistened.  The dough will seem too dry at first, but keep mixing and it will become the consistency of stiff brownie dough.

4. Scoop the dough into balls with tables cookie scoop or by the heaping tablespoon.  Place the cookies on the prepared cookie sheet.

5. Bake the dough for 12-14 minutes.  They'll spread out and form cracks, and the insides may look a little wet, but that's okay. Remove the cookies from the oven and let them cool on the sheet for 5 minutes before transforming them to a rack to cool completely.

Much love!

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