#sowebake chocolate crinkles

it has become a tradition & now there is no advent season without chocolate crinkles in this home. adapted from the joy of baking’s fantastic recipe, here is our version. oh, this thin layer of crunch hiding the oh so soft and moist dough. if i can’t have crème brûlée, this would be my sweet tooth/ desert/ crunch suprise/ go to alternative. ;D

chocolate crinkles:

190g all purpose flour
50g butter
100g semisweet or bittersweet chocolate
125g whole milk chocolate
80g sugar
1 sachet of vanilla sugar
2 eggs
a pinch of salt
1,5 tsp baking powder
100g powdered sugar (for coating the chocolate dough)

– melt chocolate and butter in a bain marie (simple saucepan will do, too, just make sure to stir the chocolate/butter well and turn off the heat once the chocolate started melting…)
– whisk together the sugar & eggs, then add the flour
– stir in warm (not hot) chocolate/ butter
– add pinch of salt and baking powder

cover the dough with a plastic wrap and let it rest for at least 3hrs (better overnight), so that it is firm and cool enough to shape into balls.

roll each ball in powdered sugar until they are covered in a thick layer of sugary snow. place the soon to be chocolate crinkles on a rack and put them in a preheated oven (180°C). bake for about 8 minutes until (and i can only quote joy of baking’s gorgeous stephanie jaworski): „the edges are slightly firm but the centers are still soft. (for moist chewy cookies do not over bake. over baking these cookies will cause them to be dry.“
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