Chocolate Crinkles

They looked so pretty, and so I made them. Taste and texture wise, it was rather disappointing though.

The cookies were soft and not too chocolatey. I would have preferred a slightly more chewy or even crispy texture, but these aren’t meant to be crisp.

Perhaps I’ll replace some white sugar with brown, and sub some cocoa powder for the flour the next time. I still think they look fabulous, just not as tasty as I would have liked them.

Recipe right after the jump.

Chocolate Chunkers

I got hit with a massive chocolate craving a while back, and after looking at countless pictures of Dorie Greenspan’s Chocolate Chunkers on FoodGawker and Tastespotting (it was Chocolate Chunkers week for TWD), I pulled out my cookbook and made my own too.

My version of Chocolate Chunkers
adapted from Baking: From My Home To Yours by Dorie Greenspan

1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 tbsp unsalted butter, cut into pieces
2 oz unsweetened chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped
2 large eggs (at room temperature)
1/2 cup sugar
1 tsp vanilla extract
6 oz semisweet chocolate, chopped
3 oz white chocolate, chopped
3 oz milk chocolate, chopped
1 cup dark raisins

Center rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and semisweet chocolate in a heatproof bowl over a saucepan of simmering water. The chocolate should be smooth and shiny. Set on counter to cool.

Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add cooled melted chocolate, and mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny.

Add semisweet, milk, and white chocolate chunks and raisins. There’ll be more chunks than dough. It’s ok. Drop dough by tablespoons onto baking sheets. Leave an inch between dough. Bake for 10-12 minutes, but start to check your cookies at about 7-8 minutes. It’s very hard to tell if a chocolate cookie is “done,” and burned chocolate tastes terrible. Dorie recommends baking until the “tops of the cookies look a little dry.”

Slide the whole sheet of parchment off the cookie sheet and cool as it is on wire racks. The cookies are a bit soft when hot, and will set a little when cooling. Makes about 25-30 cookies.

One thing which I might change is to leave out the raisins, and add in the nuts which I originally left out (cos I didn’t have any). I’m thinking that chopped, toasted almonds will be great. The raisins added a touch of sour which I didn’t like.

The chocolate chunkers received rave reviews even with the raisins inside anyway. They were fantastic. Super chocolately and exactly what I needed when the chocolate craving hit.

Snickerdoodles

I’ve never heard of snickerdoodles before. Apparently, it’s more of an American cookie, but I love cinnamon, and after reading about these on BakingBites, it was pretty hard to resist. I HAD TO MAKE THEM. I mean, it’s CINNAMON SUGAR COATED, what’s there not to love about these?

BakingBites used a Mrs. Sigg’s Snickerdoodles recipe from AllRecipes. It has 1,700+ reviews to date and is hitting pretty close to 5 stars, which is an amazing rating.