Archive | December, 2017

Earthquake Cookies!

19 Dec

Oh man, are these good. admittedly, slightly more work than your average- say choc chip cookie- but way worth it. They taste pretty much exactly like brownies. The recipe comes from Sofra bakery- which is an outstanding bakery in Belmont, MA. Guess people also call these chocolate crinkle cookies. I will say too, they are quite pretty and fitting for the holiday season.

Call it laziness or efficiency, but I’m just cutting and pasting the recipe from New England.com

MAURA KILPATRICK’S EARTHQUAKE COOKIES

Total time: 1 hour, plus at least 8 hours chilling time
Hands-on time: 40 minutes

Makes: 2 dozen cookies

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon fleur de sel or kosher salt
  • 1 stick (4 ounces) unsalted butter, chilled and cut into 1/4-inch cubes
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs
  • 8 ounces extra-bittersweet chocolate (70% cacao), melted and cooled [snacko backo- i used bittersweet ghirardelli chips]
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk
  • 1-1/2 cups confectioners’ sugar
  • 1-1/2 cups granulated sugar

Method

Sift together the flour, cocoa powder, baking powder, and salt; set aside.

Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the chocolate. Mix until well combined, about 1 minute. Add the vanilla to the mix. Staying on low speed, alternate adding the flour mixture and the milk. Begin and end with the flour mixture in three additions, scraping the bowl between additions.

Transfer the dough, which will resemble very wet batter, to a bowl; cover and refrigerate at least overnight, and up to 1 week.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put the confectioners’ sugar and the granulated sugar in separate bowls. [ i feel like i only ended up using like a 1/2 cup of each so maybe start there when pouring in bowls]

Use a 2-tablespoon cookie scoop or portion scoop and shape the cookies into a ball. Roll each ball into the granulated sugar first and then into the confectioners’ sugar, coating completely.

Place the cookies onto the prepared baking sheet 1/2-inch apart. Bake until puffed and cracked and just set around the edges, 14 to 16 minutes. The centers will still be soft and appear under-baked. Cool completely on the baking sheet. Serve right away or store in an airtight container for up to 4 days.

 

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