The Magic of Chocolate - Christmas Cookie Marathon. The End
No, you are not mistaken - it’s Wednesday, not Sunday, but Christmas is very close and I still have unbaked cookie mixtures in my fridge.
I mixed these cookies on Saturday together with the ginger delights, but I left them to be baked later. Anyway, “later” for me turns to be Monday evening, because of the Sunday cookie decoration session.
This recipe is very simple, which make it suitable for baking during the week.
The original version is published at: http://www.msadventuresinitaly.com/blog/2008/11/13/pistachio-and-chocolate-crinkles-cookie-recipe-from-field-guide-to-cookies/
I strictly followed it. I did not use pistachios because I forgot to buy some and I couldn’t find any nuts at home. But if you want you can use ground hazelnuts or almonds instead. Do not use walnuts. Their flavor will change the rich chocolate taste.
Chocolate Crinkle Cookies:
Preparation time: 1 hour plus 2 additional hours for cooling the mixture in the fridge
Baking time: 30 minutes
- 180 grams dark chocolate, chopped into small pieces
- 125 grams
- 1/2 cup sugar 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners’ sugar for rolling
- 1/4 cup pistachios, hazelnuts or almonds, skinned and chopped in mini-prep for rolling (optional)
Melt chocolate and butter in a metal or ceramic bowl over a pot of simmering water, stirring occasionally until evenly melted. Remove from heat and set aside. In a mixing bowl, beat sugar and eggs on medium speed for several minutes until thick and smooth. Add the vanilla extract and melted chocolate mixture, and beat on medium-low until combined. Sift flour, cocoa, baking powder and salt into a bowl. Add flour mixture, and mix until combined. Cover dough and chill in refrigerator for about 2 hours or until firm enough to scoop. Preheat oven to 160°C. Line 2 cookie tins with parchment paper or silicone baking mats. Roll 2cm balls of dough in confectioners’ sugar or in chopped nuts, coating completely. Bake for 8-10 minutes, rotating sheets halfway through, until they just start to feel firm. Cool sheets on wire racks for about 5 minutes before transferring cookies directly to wire racks with a metal spatula to finish cooling.
dairy » butter
flours » all purpose
sugar » white
sugar » icing
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