THE FESTIVAL CARNET
Chocolate Crinkle Cookies
Small chocolate cookies whose white surface splits when cooked. The cold firms the dough before rolling in the icing sugar.
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Small chocolate cookies whose white surface splits when cooked. The cold firms the dough before rolling in the icing sugar.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Melt the chocolate
Chop the 150 g of chocolate and put them with the 40 g of butter in a bowl. Melt gently in the bain-marie, then remove from the heat and let cool for 10 minutes.
Prepare the eggs
Break the eggs one by one in a small bowl and weigh 100 g without shell. Pour them into a bowl with 80 g of caster sugar.
Whisk briefly
Whisk eggs and sugar by hand for 2 minutes to dissolve some of the sugar and form a light foam. There is no need to whisk the mixture to a very thick ribbon stage.
Add the warm chocolate
Pour the warm melted chocolate into the eggs, stirring gently. If the chocolate is too hot, wait: it must mix without cooking the eggs.
Fold in dry ingredients
Mix the flour, cocoa, baking powder and salt and add to the spatula. Scrape the bottom until the dry areas disappear. The dough is soft at this point.
Refrigerate for two hours
Cover and place in the refrigerator for 2 hours. The dough must become firm enough to roll. Do not make up for a hot dough by adding flour.
Prepare twenty balls
Preheat the oven to 170 °C. Divide the dough into 20 portions of about 25 g and roll quickly between the palms. Keep half of the dough cool during the first batch.
Enrobing generously
Pour the 60 g of icing sugar into a bowl and roll each ball in it. A visible white layer must remain on the surface. Place on a plate 4 cm away, without flattening.
Cuis to form cracks
Cook each plate for 10 to 12 minutes. The surface cracks, the edge is taken and the center remains flexible. Get them out without waiting for the heart to be hard.
Cool and range
Leave 10 minutes on the plate and place the cookies on a wire rack for 20 minutes. The remaining sugar in the bowl is a coating surplus. Store cold cookies without overwriting them.
Conservation. Store completely cold cookies in an airtight box, in a cool and dry room. Consume them within 5 days. Separate the filled biscuits from those that need to stay crunchy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
Why does sugar disappear?
The dough may have been hot or the coating too thin. Refrigerate properly and leaves a real white layer before cooking.
Do we have to flatten the balls?
Nope. They spread and crack during cooking. Leave enough space between them.
Why are they dry?
Too long a cooking time dries the center. Take them out when the edges are taken and the middle remains slightly flexible.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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