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chocolate CRINKLE cookie CRACKLE color CHUCKLE Recipe

by Foodessa

Ingredients

. > (American /Metric measures) < . 1 cup (180g) chocolate (65-70%) bittersweet . > SOFT mix: (all at room temperature) . 1/2 cup (125ml) unsalted butter, softened . 1-1/2 cup (330g) brown sugar, packed . 2 xLarge eggs, room temp. . 1 tsp. (5ml) pure vanilla extract . 1/3 cup (80ml) milk (1% fat or more) room temp. . > DRY mix: . 1-1/4 cup (190g) All Purpose flour

. 1/2 cup (50g) Dutch process Cocoa powder . 2 tsps. (10ml) baking powder . 1/4 tsp. (1.25ml) sea salt . > COATINGS: . 3/4 cup (100g) confectioners' sugar . natural vegetable food colorants . >>> Choose between these other choices for the last coating: . 1/4 cup (18g) unsweetened coconut, shredded . 1/4 cup (35g) roasted nuts, crushed . > Note: For this treat to become even more decadent: 1 Tbsp. (15ml) of some selective sweet-based liquors can be added. Aromatic extracts such as: almond, hazelnut, orange or peppermint can be used to replace the vanilla extract as well.

Directions

1. . Pre-heat the oven at 350F/180C/Gas4. Positionthe rack in the center of the oven. Line 2 large baking pans with parchment paper.
2. . MELT Chocolate: Chop the chocolate into small chunks and place them into a small-medium bowl on top of a pot with a little quantity of simmering water. This will melt the chocolate slowly. Give it a light stir once and a while. It will take about 10 minutes for it to melt to a smooth consistency. Set the chocolate aside to cool properly.
3. . SOFT mix: In a large bowl, with an electric mixer, beat the butter and sugar until fluffy. Add the eggs and the vanilla. Beat until well combined. Afterwards, beat in the cooled chocolate.
4. . DRY mix: In a medium bowl, sift together the dry ingredients: flour, cocoa, baking powder and salt. Set aside.
5. . COMBINE mixes: Again with the electric mixer on low speed, add a small portion of the prepared dry mix and combine well. Afterwards, do the same by adding a small quantity of the milk. Keep repeating this alternation until both parts are fully used. Refrigerate the dough for a minimum of 3 hours...overnight is best.
6. . ASSEMBLY with COATINGS: Use a mini (#60) size melon ball scoop OR teaspoons to drop a heaping tablespoon worth of chocolate batter onto a shallow platter with the icing sugar. After a few, gradually shuffle them back and forth until generously coated. Tap the excess off before placing 20 balls on the first pan. REPEAT. NOTE: You can either coat all cookies just in the white icing sugar OR have fun with it and put a colored spring in their step: In 3 small-medium shallow bowls, place 1/4 cup (33g) of the icing sugar into each. Add a few drops of food coloring for at least two color choices until you realize the desired tinted depth. The remaining bowl could hold either shredded coconut or roasted nuts. Place each piece into the bowl and roll around until fully coated and excess shaken off.
7. . BAKE: for 12 minutes and afterwards leave them on the baking sheet for 2 more minutes only. Be careful not to over-bake, because as much as they may not seem ready, they will be. Gently transfer cookies on a metal rack. Meanwhile, prepare the second baking sheet for the final 20 cookies.
8. . STORING: Store into an airtight metal container for up to a month. These cookies can also successfully be packaged into their baking parchment paper and slipped into a few freezer plastic bags for up to 3 months. When you take them out of the freezer, they'll thaw quickly at room temperature. Tip: I personally like to slip them into my small oven on extremely low heat for a few minutes.
9. . Happy baking from Claudia's kitchen...FOODESSA.com

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