1011947-C1 (9 x 10.875) CREEP: none (96+4 pages) p. 70

LIFESTYLE

70 AFFLUENT MAGAZINE

recipe of the month:

CHOCOLATE

CRINKLE COOKIES

These beautiful cookies are known as Chocolate

Crinkles, which is a perfect name for this soft, fudge-

like chocolate cookie encased in a coating of

confectioners’ sugar. With an attractive light and

dark contrast, they are a perfect addition to any

cookie tray. This is an easy recipe that produces

delicious cookies you can share during the holidays

with family and friends.

Yield: Makes 24 cookies.

Ingredients

11⁄4 cups sugar

12⁄3 cups all-purpose flour 1⁄2 cup unsweetened cocoa powder

11⁄2 teaspoons baking powder 1⁄4 teaspoon salt

1 stick (1⁄2 cup) unsalted butter, at room temperature

2 eggs

1 teaspoon vanilla extract 1⁄2 – 3⁄4 cup confectioners' sugar

Special equipment: parchment paper

Preparation

Put the confectioners' sugar into a bowl and set aside.

Make dough:

In another bowl, using a wooden spoon, stir together the flour,

cocoa, baking powder and salt. Set aside.

Beat together butter and sugar in another bowl with an electric

mixer on medium speed until creamy, about 3 minutes. Turn off the

mixer and scrape down the bowl with a rubber spatula. Then add 1

egg and beat on medium speed until blended. Add the other egg and

vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just

until blended. Cover bowl with plastic wrap and chill dough in

refrigerator until firm, 2 to 3 hours.

Form and Bake the cookies:

Put oven racks in upper and lower thirds of oven and preheat oven

to 350°F. Line 2 large baking sheets with parchment paper.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape

the dough off the spoon into the palm of your other hand. Roll the

dough into a 1-inch ball. Roll the ball in the confectioners' sugar to

coat generously. Place the ball on the prepared lined baking sheet.

Repeat, spacing the balls about 2 inches apart until 2 baking sheets

are filled.

Bake, switching position of sheets halfway through baking, until

cookies are puffed and cracked and edges feel dry (but centers are

still slightly soft), 10 to 12 minutes. Don’t overbake!

Transfer cookies (still on parchment) to racks to cool completely.

Enjoy!

Cooks Notes/Tips

Chilling the dough is a must and makes them much easier to roll into

balls.

Cookies keep, layered between sheets of parchment or wax paper in

an airtight container at room temperature, for 5 days or in sealed

ziplock bags in the freezer for 2 months.

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