chocolate crinkle cookies affluent magazine
TRANSCRIPT
1011947-C1 (9 x 10.875) CREEP: none (96+4 pages) p. 70
LIFESTYLE
70 AFFLUENT MAGAZINE
recipe of the month:
CHOCOLATE
CRINKLE COOKIES
These beautiful cookies are known as Chocolate
Crinkles, which is a perfect name for this soft, fudge-
like chocolate cookie encased in a coating of
confectioners’ sugar. With an attractive light and
dark contrast, they are a perfect addition to any
cookie tray. This is an easy recipe that produces
delicious cookies you can share during the holidays
with family and friends.
Yield: Makes 24 cookies.
Ingredients
11⁄4 cups sugar
12⁄3 cups all-purpose flour 1⁄2 cup unsweetened cocoa powder
11⁄2 teaspoons baking powder 1⁄4 teaspoon salt
1 stick (1⁄2 cup) unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract 1⁄2 – 3⁄4 cup confectioners' sugar
Special equipment: parchment paper
Preparation
Put the confectioners' sugar into a bowl and set aside.
Make dough:
In another bowl, using a wooden spoon, stir together the flour,
cocoa, baking powder and salt. Set aside.
Beat together butter and sugar in another bowl with an electric
mixer on medium speed until creamy, about 3 minutes. Turn off the
mixer and scrape down the bowl with a rubber spatula. Then add 1
egg and beat on medium speed until blended. Add the other egg and
vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just
until blended. Cover bowl with plastic wrap and chill dough in
refrigerator until firm, 2 to 3 hours.
Form and Bake the cookies:
Put oven racks in upper and lower thirds of oven and preheat oven
to 350°F. Line 2 large baking sheets with parchment paper.
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape
the dough off the spoon into the palm of your other hand. Roll the
dough into a 1-inch ball. Roll the ball in the confectioners' sugar to
coat generously. Place the ball on the prepared lined baking sheet.
Repeat, spacing the balls about 2 inches apart until 2 baking sheets
are filled.
Bake, switching position of sheets halfway through baking, until
cookies are puffed and cracked and edges feel dry (but centers are
still slightly soft), 10 to 12 minutes. Don’t overbake!
Transfer cookies (still on parchment) to racks to cool completely.
Enjoy!
Cooks Notes/Tips
Chilling the dough is a must and makes them much easier to roll into
balls.
Cookies keep, layered between sheets of parchment or wax paper in
an airtight container at room temperature, for 5 days or in sealed
ziplock bags in the freezer for 2 months.
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