Dec 9, 2009

20 days of Cookies - Day 11

Day 11: Gooey Triple Chocolate Crinkle Cookies

Calling all chocolate lovers: These are perfectly rich, they melt in your mouth, and look so pretty when baked. How can you loose? The end result is really worth the steps of making the dough, chilling, and rolling ... trust me!

3 oz good bittersweet chocolate, finely chopped
3 oz good semisweet chocolate, finely chopped
2 3/4 cups AP flour
2 Tbs Dutch cocoa powder
2 tsp baking powder
3/4 tsp salt
1 stick butter, softened
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1/4 cup whole milk, at room temperature
1 tsp vanilla extract
3/4 cup confectioners sugar, sifted

• Put oven rack in middle position and preheat oven to 350°F. Line baking sheets with parchment paper.

• Melt chocolates in a bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.

• Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.

• Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.

• Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2" apart on lined baking sheets.

• Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.

• While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

(Recipe adapted from Epicurious; Photo credit

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