Chocolate Crinkles(kadoatiewannabe)
Ingredients :
1/4 of a 225-gram block of butter
250 g. of semisweet or bittersweet chocolate, cut into small cubes
1/2 cup of white sugar
3 eggs
2 tsps. of pure vanilla or almond extract
1 1/2 cups of all-purpose flour
1/4 tsp. of salt
1/2 tsp. of baking powder
3/4 c. of confectioner’s (powdered) sugar
The first step is to melt the butter and chocolate in a double boiler. If you don’t have a double boiler just place a pyrex (glass) mixing bowl over a pan of simmering water.
In a bowl, mix together the flour, baking powder and salt.
Place the sugar and eggs in another bowl and beat (you can use a hand mixer) until thick and double in volume. The thickness you are looking for is such that when you lift the beaters, the mixture falls in slow ribbons. Stir in the vanilla or almond extract.
Pour the melted chocolate and butter into the egg-sugar mixture.
Over low speed, mix the chocolate-butter and egg-sugar mixtures. Finish mixing by hand to make sure that everything is well blended.
Cover the mixing bowl with cling (saran) wrapper and chill until firm. An hour and a half is enough to make the dough firm enough to form into balls.
Place the powdered sugar in a shallow bowl.
Form the dough into balls. 1 inches or 2 depends on how big you like it. Roll each ball in the powdered sugar until completely coated. Tap the ball lightly to shake off excess sugar and arrange on a cookie sheet about two inches apart.
Bake in a pre-heated 170oC (338 F) oven for 14 minutes (shorter baking time for smaller balls) or just until the edges turn crisp but the center remains soft. Transfer to a wire rack and cool completely.
| Posted: December 23, 2007 |
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