Dark Chocolate-Espresso Crinkle Cookies

• portionen: 3 dozen (can be frozen)
• gesamtzeit: Overnight

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FOR THE COOKIE DOUGH LOGS (can be frozen and prepped in advance!)

⅓ cup all-purpose flour

⅔ teaspoon baking powder

¾ teaspoon kosher salt

8½ ounces dark chocolate (preferably Valrhona 64% cacao), chopped

3 ounces unsweetened chocolate, chopped

2½ tablespoons butter, at room temperature

3 eggs, at room temperature

1 egg yolk, at room temperature

1 cup granulated sugar

2 tablespoons brewed espresso or strong coffee, at room temperature

¾ teaspoon vanilla extract

1½ cups chocolate chips, frozen

Powdered sugar for rolling

Anweisungen

In a medium bowl, mix the flour, baking powder, and salt.

In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and unsweetened chocolate, stirring occasionally, until just smooth.

Stir in the butter and remove from the heat.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld mixer, whip the eggs and egg yolk on high speed until foamy, then pour in the granulated sugar.

Whip on high speed until thick and pale, about 10 minutes. This is called the ribbon stage, when the trail of the mixture falls from the whisk in a "ribbon" pattern and holds its shape (that is, it's not immediately absorbed into the mixture).

Remove the bowl from the mixer and carefully add the melted chocolate mixture in two portions, mixing well after each addition, followed by the espresso and vanilla.

Using a rubber spatula, fold the dry ingredients into the egg mixture in two additions.

Once fully incorporated, stir in the chocolate chips just to combine.

Pour the batter into a rimmed baking sheet and place in the refrigerator to set up overnight.

Once the batter sets up, liberally dust powdered sugar over your countertop (to prevent sticking) and roll the dough into three logs, each approximately 1½ inches in diameter and 12 inches long. Wrap the dough in plastic wrap and freeze until solid (the logs can be frozen for up to 1 month).

Once you are ready to bake, preheat the oven to 325°F.

Fill a medium bowl with powdered sugar and set aside. Line three large baking sheets with parchment paper or silicone liners and set aside.

Pull out one log of the frozen dough and cut it into 1-inch-thick slices.

Roll each slice into a ball with your hands you can use powdered sugar here, too, to help prevent sticking, if you're hot-handed like me).

Roll each ball in the powdered sugar, covering as much of the ball as you're able to.

Place on the prepared baking sheets, about 2½ inches apart, in four rows of three cookies each.

Press down on each cookie JUST ENOUGH to make the bottom flat enough to not roll around, but do not flatten out the dough ... let the oven do that work. Repeat with the remaining logs.

Bake for 12 to 14 minutes, rotating the baking sheets after 6 minutes, until the cookies are just set but the centers still look glossy.

Let the cookies cool completely on the baking sheet before removing and serving ... if you can. The cookies can be stored in an airtight container at room temperature for up to 3 days, but they're best eaten the same day they're baked.

Notizen

From: ‘The Good Book of Southern Baking’