Читать книгу Baking Favorites - Williams Sonoma - Страница 17
Оглавление1
2
/
3
cups (8 ½ oz/265 g)
all-purpose flour
½ cup (1½ oz/45 g) plus
1 tablespoon unsweetened
cocoa powder or Dutch-process
cocoa powder
1½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (4 oz/125 g) unsalted
butter, at room temperature
1¼ cups (10 oz/315 g)
granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
½ cup (2 oz/60 g)
confectioners’ sugar
MAKES ABOUTMAKES ABOUT
18 COOKIES18 COOKIES
Chocolate Crinkle Cookies
With their textured tops and soft, chewy interiors, these cookies are crowd-pleasers. To boost the
chocolate factor, roll the dough balls in equal parts confectioners’ sugar and cocoa powder. Using
room-temperature ingredients ensures that the dough comes together evenly and that the cookies
all have the same texture.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and
granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed
to low and add the eggs one at a time, beating well after each addition. Add the vanilla and
beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.
Add the flour mixture and beat on low speed until combined, about 1 minute.
Place the confectioners’ sugar in a small bowl. Scoop up a rounded tablespoon of the dough
and roll between your palms into a ball. Roll the ball in the confectioners’ sugar and place
on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about
2 inches (5 cm) apart. Flatten each ball slightly with the palm of your hand.
Bake until the cookies are crackled and puffed, 10–12 minutes. Transfer the baking sheet to
a wire rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to
the rack and let cool slightly before serving.
29
COOKIES, BARS & BROWNIES
