I love this time of the year when my kitchen becomes a sort of a little pastry laboratory and new recipes and flavors are invading it. This year for Christmas I tried the Chocolate Crinkles recipe with a twist – I added some orange zest for a plus of flavor and they were heaven – soft and rich of flavor.
- 60g unsalted butter - 230g dark chocolate - 100g granulated sugar - 2 large eggs - 2 teaspoon vanilla extract - 200g all purpose flour - a pinch of salt - 1 ts baking powder - orange zest - 100g confectioner’s sugar sifted for coating
- Break chocolate and put it together with butter in a heatproof bowl; place it over a saucepan with barely simmering water (bain-marie) and allow them to melt stirring occasionally. Remove from heat and let it cool to room temperature.
- In a large bowl beat eggs with sugar using a mixer until thick, pale and fluffy; add the vanilla extract and mix well; pour over the chocolate mixture and beat until incorporated.
- In a separate bowl whisk together flour, salt, baking powder and orange peel.
- Add dry ingredients to the chocolate mixture and stir until incorporated. You will get a rather creamy dough.
- Cover it in plastic wrap and refrigerate for several hours (I let it overnight).
- Heat oven to 165°C.
- Line two baking sheets with parchment paper and set aside.
- Place confectioner’s sugar in a wide bowl.
- Form from the chilled dough small balls the size of a walnut (2,5 cm) and roll each ball in sugar making sure each ball is completely coated. Place the sugar coated balls on the prepared baking sheets.
- Bake the cookies for 8-10′.
- The cookies must remain soft in the middle.
They look quite pretty and I am sure everybody will love them.
They will be a delicious holiday treat and you can have them with an afternoon tea.
Hugs and kisses!