Until this Christmas I never thought about myself as being the kind of baker/pastry chef that bakes cookies. For some reason, cookies were rarely on my baking list. But I woke up a few days ago eager and determined to make some cookies for this Christmas because we love to have tiny bites to chew on during holidays or days off and I prefer making them at home rather than buying. So here I was quickly writing down a few of the recipes I had saved in time and breaking into my butter stash in the fridge for this project. And boy, I loved baking cookies! Especially when I saw the outcome of my hard working hours – because I couldn’t settle for one type of cookies and I made 4.. well 5 if you include the gingerbread which was made a few days before by me and decorated by my mum. Chocolate crinkles, Ghoriba, Turkish delight rolls and Thumbprint cookies – they’re all displayed in the picture below. But from all of them, one truly stands out – chocolate crinkles.
It’s a recipe I picked up from the lovely Any and I’ve tried twice so far. The first time was a few years ago when I wasn’t this experienced with recipes and baking and it was a huge fail because I skipped the most important note from this recipe – use good quality, dark chocolate! And of course, my cookies turned into a runny mess that spread into the pan without control. But I wasn’t going to let that down, right?! And I made them again this year, using 70% dark chocolate this time. And the result is the one you can see in the picture below – they turned out perfect! They rose beautifully and kept their shape so well! Need I say how good they taste?! Seriously, they have over 200g dark chocolate, of course they taste great! The outside is crunchy and melts in your mouth as you chew on a piece of cookie and the inside is loaded with chocolate and simple divine the chocoholic in me says. Plus, it’s such an easy recipe – the only difficult part for me was waiting for the dough to cool and harden – the rest was fun and messy, but mostly fun!
- 60g butter, cubed
- 225g dark chocolate, chopped (see notes below)
- 100g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 225g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated white sugar for coating
- 1½ cups powdered sugar for coating
- Sift the flour with salt and baking powder.
- In a heatproof bowl, combine the butter and chocolate and melt them together over a hot water bath or in the microwave, a few seconds at a time.
- While the chocolate is melting, mix the eggs and 100g of sugar until triple in volume then stir in the vanilla extract.
- With the mixer on low speed, incorporate the chocolate into the egg mixture.
- Add the flour and mix just until well incorporated.
- Cover the batter with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- The next day, line 2 baking sheets with baking paper. Take the bowl out of the fridge and take small spoonfuls of dough. Roll the dough between the palm of your hands to form a ball then roll the ball through grnulated sugar first, followed by powdered sugar.
- Carefully place the coated cookies on a prepared baking sheet.
- Bake in the preheated oven at 180C for 8-10 minutes, not more as they need to remain soft on the inside.
- Repeat with the remaining dough and only make one pan at a time as the dough needs to stay in the fridge as one batch bakes.
- Let them cool in the pan then transfer them on a platter.
Pana anul acesta nu prea am facut fursecuri de Craciun. Recunosc ca nu prea ma vedeam genul de om care face fursecuri, daca macar exista asa ceva. Insa anul acesta chiar am simtit nevoia sa fac ceva fursecuri pe care sa le rontaim zilele astea. Si uite asa m-am trezit ca facusem 4 feluri de fursecuri, 5 daca mai pui si turta dulce facuta cu cateva zile mai inainte si decorata de draga mea mama. Crinkles, Ghoriba, cornulete cu rahat si thumbprints sunt cele care mi-au atras atentia si zau daca nu au iesit minunat! Se topesc in gura toate, insa m-am indragostit iremediabil de crinkles. Uitati-va di voi cat sunt de frumosi! Parca ti-e si mila sa-i mananci.
Reteta o am de la draga de Any, careia ii multumesc mult. Insa recunosc ca e a doua oara cand ii incerc. Prima incercare a esuat lamentabil caci nu am respectat regula de aur a acestor fursecuri – ciocolata neagra de buna calitate. Si ce am obtinut a fost un fel de supa imprastiata in tava in timpul coptului, nicidecum niste fursecuri comestibile. Dar m-am invatat minte si i-am refacut anul acesta asa cum spune la carte – cu ciocolata 70%, sa fie!
- 60g unt, cuburi
- 225g ciocolata neagra de buna calitate, tocata
- 2 oua
- 100g zahar
- 1 lingurita extract de vanilie
- 225g faina alba
- 1 lingurita praf de copt
- 1/4 lingurita sare
- 1 cana zahar alb tos
- 1 1/2 cani zahar pudra
Mod de preparare:
- Cerneti faina, sarea si praful de copt intr-un bol.
- In alt bol, rezistent la caldura, combinati untul si ciocolata si topiti-le pe foc mic sau in coptorul cu microunde, amestecand pana la omogenizare.
- Mixati ouale si 100g zahar pana isi tripleaza volumul, apoi adaugati vanilia, urmata de ciocolata.
- Incorporati faina si acoperiti aluatul cu folie alimentara.
- Dati la frigider pentru cel putin doua ore, preferabil peste noapte.
- A doua zi, tapetati doua tavi cu hartie de copt. Incalziti cuptorul la 180C.
- Scoateti aluatul din frigider si formati bilute mici, luand aluat cu o lingura. Dati bilutele prin zahar granulat intai, apoi prin zahar pudra si asezati-le pe una dintre tavile pregatite.
- Coaceti la 180C pentru 8-10 minute, nu mai mult caci trebuie sa ramana moi in interior.
- Lasati fursecurile sa se raceasca in tava si repetati cu restul de aluat cu mentiunea ca aluatul trebuie tinut la rece daca nu-l coaceti pe tot o data.