Mexican Mocha Crinkle Cookies (2)
Recipe adapted from http://www.chow.com/recipes/29089-chocolate-crinkle-cookies
Difficulty: Easy | Total Time: 1 hr 15 mins, plus 2
hrs chilling time | Makes: About 40 cookies
4 ounces bittersweet chocolate, finely chopped (no
less than 60% cacao)
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon cinnamon
1 tablespoon instant espresso powder
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
1 cup powdered sugar
Place the chocolate and oil in a
small saucepan over low heat, stirring occasionally until the chocolate has
melted and the mixture is smooth, about 4 minutes. Remove from the heat and set
aside to cool slightly.
Sift together the flour, baking
powder, salt, cinnamon, and espresso powder into a medium bowl; set aside.
Place the sugar and the chocolate-oil
mixture in the bowl of a stand mixer fitted with a paddle attachment and mix on
medium speed until combined (the texture will be sandy), about 2 minutes. Stop
the mixer and scrape down the sides of the bowl and the paddle with a rubber
spatula. Return the mixer to medium speed and add the vanilla and the eggs 1 at
a time, letting each completely incorporate before adding the next, about 2 1/2
minutes total. Stop the mixer and scrape down the sides of the bowl and the
paddle. On low speed, add the flour mixture and mix until just incorporated,
stopping once to scrape down the sides of the bowl and paddle, about 1 minute
total. (The dough will be runny like batter.) Scrape down the sides of the bowl
and cover with plastic wrap. Refrigerate the dough until firm, at least 2 hours
or overnight.
Heat the oven to 350°F and arrange 2
racks to divide the oven into thirds. Line 2 baking sheets with silicone baking
mats or parchment paper; set aside.
Place the powdered sugar on a plate
or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon
each), drop them into the sugar, and roll until completely coated. Place 15 of
the balls 2 inches apart on each of the prepared baking sheets. (Chill the remaining
dough.)
Bake for 5 minutes, then rotate the
sheets front to back and top to bottom and continue baking until the edges of
the cookies are set but the tops are still a little soft, about 5 minutes more
for soft, chewy cookies or 7 minutes more for crisp cookies. Transfer the
cookies to a wire rack and cool completely. Let the baking sheets cool
completely before repeating with the remaining dough (you can reuse the
parchment). The cookies can be stored in an airtight container for 3 to 4 days.
