December 16, 2009

8 Maids a-Milking: Chocolate Crinkle Cookies


Despite the blog title, these cookies have no milk. But I love the milky white color against the darkness of the chocolate. These are some of the best cookies I have EVER made... so, so good! I'll quote the cookbook's description: "Striking snow-white and black, these wonderful cookies are slightly crunchy on the surface but gooey chocolate inside--oh, yum!"

Amen.

The dough needs time to rest, so plan ahead.


8 Maids a-Milking: Chocolate Crinkle Cookies
Adapted from BakeWise by Shirley O. Corriher

1 3/4 c plus 2 T all purpose flour
1 1/2 t baking powder
1/2 t salt
8 oz semisweet chocolate, finely chopped (I used chocolate chips)
2 3/4 c sugar, divided
1/3 c canola oil
2 T light corn syrup
2 eggs
1 egg yolk
2 t pure vanilla extract
1 c confectioners' sugar

In a medium bowl, whisk together the flour, baking powder and salt thoroughly. Set aside.

Melt chocolate (in microwave at 50% power, or gently on stovetop). In a mixer with paddle attachment or using a hand beater, beat together 2 1/2 c of the sugar, oil and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture bit by bit and mix on low speed until just incorporated.

Wrap the dough in plastic and refrigerate for a several hours or overnight. The dough is very dense and heavy. It sort of reminded me of a giant Tootsie Roll!

Position the rack in the center of the oven and preheat to 325. Line a baking sheet with release foil or parchment paper.

Pour the remaining 1/4 c sugar in a small bowl and the powdered sugar in a larger shallow dish. Take out about a quarter of the dough at a time from the refrigerator. Roll the dough into 1 1/2-to 2-inch balls. First roll it in the granulated sugar and then heavily in the powdered sugar.

Place 2 inches apart on the baking sheet. Bake 12 to 14 minutes. Cool on cooling rack.

A few notes:
By rolling in the regular sugar before the confectioners' sugar, the cookie stays more bright white because less of the sugar soaks into the cookie.

The corn syrup helps prevent crystallization, which produces the soft chocolate center. The oil also helps this. Did you notice the lack of butter in this recipe? I didn't miss it!



1 comment:

Christina said...

Hi Maggie! It's fun to find your blog!! Funny, I just made these cookies for the first time this week, my first batch didn't turn out so well, but the second batch is lovely!! I saw the recipe online and had never tried it before, but you're the second person i've seen suggest these this week! they must be a tradition i didn't know about all these years ;)

hope all is well, just saw you're married too! Congrats!!

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