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Receta Chocolate Crinkles
by Global Cookbook

Chocolate Crinkles
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Ingredientes

  • 1/2 c. unsalted butter
  • 10 ounce bittersweet or possibly semisweet chocolate, minced
  • 4 x egg, room temperature
  • 1 1/2 c. sugar
  • 2 tsp vanilla extract
  • 1 tsp instant espresso pwdr or possibly coffee extract
  • 1/2 c. all purpose flour
  • 1/2 tsp baking pwdr
  • 1/4 tsp salt
  • 6 ounce white chocolate, minced
  • 2/3 c. icing sugar

Direcciones

  1. Over a pot filled with 2 inches of simmering water, place a metal or possibly glass bowl and add in butter. Stir till melted halfway and add in minced bittersweet chocolate. Stir till just melted and remove from heat. Set aside.
  2. Whip Large eggs with sugar, vanilla and espresso pwdr with electric beaters or possibly in a mixer fitted with the whisk attachment, till pale and thick, about 5 min. In a separate bowl, combine flour, baking pwdr and salt.
  3. Whisk melted chocolate into egg mix till incorporated. Whisk in flour mix and stir in white chocolate chunks. Cover batter with plastic and refrigeratefor at least 4 hrs before baking.
  4. Preheat oven to 325 F.Spoon cookie dough by tablespoonfuls (or possibly teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or possibly greased cookie sheet, leaving 2 inches between cookies.
  5. Bake for 18-20 min. To test doneness, lift a cookie off the tray - if it comes off cleanly, then cookies are done.
  6. To Assemble:Cold cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.
  7. These cookies are always a part of cookie plates at our house! They also make a great hostess gift, wrapped with a ribbon!