When I came across Cookie Love, I knew this was a recipe book I had to own. The photos themselves are worthy of being framed and it includes some of the best cookies ideas around town. Who knew there could be such a variety of shortbread cookies? Who doesn't want to learn all about the tools of the trade for baking?
Because this book is so tempting when it comes to sweet treats, I found it necessary to share one of the recipes with you today on the blog. Why just talk about cookies when you can actually make them too? After scouring the book on several different occasions and consulting Jake on his favorites, I decided to give the Brownie Krinkles a try. You can never go wrong with chocolatey goodness.
Ingredients:
4 ounces unsweetened chocolate
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups unbleached all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1/2 cup canola or sunflower oil
1 3/4 cups cane sugar
1 cup confectioners' sugar, sifted
How To:
1. Melt chocolate in a double boiler, stirring occasionally with a rubber spatula.
2. Crack the eggs into a bowl and add the vanilla.
3. In a separate bowl, whisk together the flour, cocoa, baking powder, and salts.
4. In the bowl of a stand mixer fitted with paddle attachment, mix the oil and sugar on low speed for one minute. Add the melted chocolate and mix to combine approximately 30 seconds.
5. On medium speed, add the eggs and vanilla, one egg at a time, mixing briefly to incorporate before adding the next. Mix on medium speed for 20 to 30 seconds to make nearly homogeneous.
6. Add the dry ingredients all at once and mix until the dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix.
7. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 30 minutes or overnight. Once firm, heat the over to 350 degrees Fahrenheit and line a couple of pans with parchment paper.
8. Put the confectioners' sugar in a bowl. Scoop out balls of cookie dough and coat them with the sugar. The dough should resemble snowballs.
9. Evenly space the balls on the prepared pan. Bake for 8 minutes. Rotate the pan and bake for another 3 to 4 minutes. The cookies will form crinkles and will be set in the middle.
10. Let the cookies cool on the pan for 1 to 2 minutes. Using a spatula, transfer the cookies to a wire rack to cool completely.
Do you have a go to cookie recipe?
