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Cookies - Formed -  Chocolate Crinkles Post by :nacre Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1632

Click below to download : Cookies - Formed - Chocolate Crinkles (Format : PDF)

Cookies - Formed - Chocolate Crinkles


1/2 cup unsalted butter
10 oz bittersweet or semisweet chocolate, chopped
4 egg, room temperature
1 1/2 cups sugar
2 tsp vanilla extract
1 tsp instant espresso powder or coffee extract
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
6 oz white chocolate, chopped
2/3 cup icing sugar

Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside.

Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.

Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.

Preheat oven to 325 F.

Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies.

Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.
Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.
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4 squares (1 ounce each) unsweetened chocolate 2 cups (12 ounces) semisweet chocolate chips, divided 1/3 cup butter or margarine 1 cup sugar 3 eggs 1-1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 2 tablespoons baking cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt Confectioner's sugar In a microwave or double boiler; melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool for 10 minutes. In a mixing bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder and salt; beat into chocolate mixture. Stir in remaining chocolate chips. Cover

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1 C. peanut butter 1/2 C. butter or margarine 1/2 C. shortening 1 1/2 C. granulated sugar 1/2 C. packed brown sugar 1 1/2 tsp. baking soda 2 eggs 1 tsp. vanilla extract 2 1/4 C. all-purpose flour 40 wooden sticks 40 miniature-size (about 1" square) chocolate- coated, caramel-topped nougat candy bars (with or without peanuts) or 20 fun-size candy bars (about 2x1" rectangles), halved crosswise Optional: small multicolor decorative candies, chopped nuts, and/or colored sugar Optional melted chocolate or frosting Beat peanut butter, margarine or butter, and shortening in a large mixing bowl with an electric mixer on medium to