Chocolate Crackle-Top Cookies
Автор: 
Prep time: 
Cook time: 
Total time: 
Порций: 40
 
Ингредиенты
  • 7 oz bittersweet of semi sweet chocolate, chopped
  • 6 Tbsp (3/4 stick, 90 g) unsalted butter
  • ½ cup (100 g) superfine sugar
  • 3 eggs
  • 1 Tbsp pure vanilla extract (or Grand Marnier)
  • 1½ cups (210 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 1 cup confectioners' sugar
Приготовление
  1. Melt chocolate and butter together in a heavy-bottomed pan over low heat, until smooth, stirring frequently.
  2. Remove from the heat. Stir in sugar until dissolved.
  3. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  4. Into a small bowl, sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mixture, just until blended.
  5. Cover dough and refrigerate for at least one hour.
Preheat oven to 160°C/325°F.
  1. Line baking sheets with parchment paper.
  2. Place confectioners' sugar in a small bowl.
  3. Using a small ice cream scoop (about 1 inch in diameter) or teaspoon scoop cold dough into small balls and between palms of hands roll into 1 inch balls. Drop balls one at a time into the confectioners' sugar and roll until heavily coated.
  4. Remove ball with a slotted spoon and place on cookie sheet 1½ inches apart.
  5. Bake for 10 to 15 minutes or until top of cookie feels slightly firm when touched with your finger tip.
  6. Leave to cool on baking sheet for 3 minutes, then remove to wire rack.
Recipe by Мои кулинарные зарисовки at https://www.aynmark.com/archives/136