"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Crinkle Cookies by America's Test Kitchen Recipe

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This recipe for Chocolate Crinkle Cookies by America's Test Kitchen, by , is from Smith-Bushong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pamela Holzman

Category:
Category:

Ingredients:  
Ingredients:  
1cup (5 ounces) all-purpose flour
½cup (1 ½ ounces) unsweetened cocoa powder
1teaspoon baking powder
¼teaspoon baking soda
½teaspoon salt
1 ½cups packed (10 ½ ounces) brown sugar
3 large eggs
4teaspoons instant espresso powder (optional)
1teaspoon vanilla extract
4ounces unsweetened chocolate, chopped
4tablespoons unsalted butter
½cup (3 ½ ounces) granulated sugar
½cup (2 ounces) confectioners' sugar

Directions:
Directions:
Both natural and Dutch-processed cocoa will work in this recipe. Our favorite natural cocoa is Hershey’s Natural Cocoa Unsweetened; our favorite Dutch-processed cocoa is Droste Cocoa. Our preferred unsweetened chocolate is Hershey’s Unsweetened Baking Bar.

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. 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, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

Number Of Servings:
Number Of Servings:
22
Preparation Time:
Preparation Time:
45 min

 

 

 

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