Wednesday, February 01, 2006

Chocolate Crinkles

When you're in the mood for a simple chocolate cookie, Chocolate Crinkles will hit the spot. I was requested to make a 'plain chocolate cookie' the other day and decided to try them out. The one main difference between these cookies and others is that they are made with oil. I wondered why this was and looked around for some information and read that sugar does not fully dissolve in oil so the cookie texture remains sugary. Well, the cookies were indeed sweet, but not granular. I also came across a post on Simply Recipes that says oil makes a wonderful substitute for butter and also includes a Oatmeal
Raisin cookie recipe
The cookie batter was easy to mix up and had to be chilled for a couple hours. I waited about 2 hours before starting and the dough was thick enough to roll into balls. I had to work fast because the heat from my hands made the dough sticky. (This became frustrating after a while.) Once rolled, they were coated with powdered sugar and baked for 10 minutes. What makes these cookies visually interesting is that they 'crackle' on top and the chocolate dough peeks out from the white icing sugar making it look like a crater. The cookies were soft and had a rich chocolate flavour, just like a fudgy brownie. The recipe made about 4-5 dozen cookies so there was more than enough to share with others.
The recipe I used is from The Clueless Baker by Evelyn Raab.


Fung said...

If you like the crinkle effect, try the Chocolate Almond Kisses from Wanda's Pie in the Sky.

Canadian Baker said...

Gnuf- Thanks for your comment. It would be interesting to see how almond changes the flavour and texture of the cookie.

Anonymous said...

Love your pix. certainly salivating just looking at them. Will check you blog for future goodies. Cheers.
Peng S C Shekar Malaysia.

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