We had a power outage this morning, and we just got the power back on an hour ago.
I'll post the recipe, which is simple
Chocolate Crinkle Cookies
5 ounces bittersweet chocolate (72% cacao), chopped
4 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup unsweetened cacao powder (I use Better Body Foods brand)
1 teaspoon baking powder
1/4 teaspoon baking soda
1-1/8 cups packed brown sugar (I use coconut sugar)
3 large eggs
3 teaspoons instant espresso powder (optional)
1 teaspoon Kahlua (coffee liqueur)
2 Tbsp granulated sugar
2 Tbsp confectioners' sugar
Combine chocolate and butter in medium bowl and place over small, deep sauce pan with 2” water. Place on simmer, and stir occasionally.
Sift flour, cocoa, baking powder, and baking soda together in small bowl.
Whisk brown sugar, eggs, espresso powder, and Kahlua together in large bowl.
Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 15 minutes.
Preheat oven to 325 degrees while waiting. Line 2 baking sheets with Silpat or parchment paper.* (I only line one at a time, as I only have one Silpat sheet.)
Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls, or use a #30 cookie scoop. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 9 per sheet. (Yield: 18 cookies)
Bake cookies 6 minutes, rotate sheet, and bake 6 minutes more, 1 sheet at a time. Let cool on sheet before serving.
*Note: Only bake one sheet at a time. I actually put 12 cookies on my first sheet, but the recipe makes exactly 18 cookies that use 2 Tbsp of dough each.
Note that I use no salt in this recipe - there is enough salt flavor from the baking powder and baking soda, and the chocolate flavor is more intense without salt. Also, I use Kahlua instead of vanilla, and this also intensifies the chocolate flavor. You do not need more than 2 Tbsp each of granulated sugar and powdered sugar for rolling the dough balls, although some recipes call for as much as 1/2 cup each, which is ridiculous and wasteful.
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