Chocolate Crinkle Cookies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Bon Appetit Nov 2008-this variation is from the Four Seasons Resort in Maui and have macadamia nuts added to them. Ingredients:
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped |
1/4 cup butter |
2/3 cup roasted salted macadamia nut |
2/3 cup slivered almonds |
1/2 cup cake flour |
1/4 teaspoon baking powder |
3 large eggs |
1/2 cup sugar |
powdered sugar |
Directions:
1. Stir chocolate and butter in a medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and 1/2 cup sugar in a large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
2. Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.).
3. Preheat oven to 350 degrees. Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.
4. Cool cookies completely on sheets on racks.
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