Chocolate Peanut CrinklesJune 14, 2010 at 11:02 am | Posted in cookies & bars, sweet things | 9 Comments
I was lucky enough to receive a gorgeous new book, The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark. Bill Yosses is the Executive Pastry Chef at the White House. If the President’s Pastry Chef has something to say, I’m all ears (or eyes, as the case may be). I couldn’t wait to dive into this book. I had to start wih something chocolate, though…gosh, it’s been so long and I’ve been jonesing for it lately…Chocolate Peanut Crinkles sounded like a good place to start.
I like crinkle cookies. Not only are they chocolaty and tasty, but they are strikingly pretty and interesting-looking. Ground peanuts give this recipe a little somethin’ extra-special. And the raw dough tastes like a Mr. Goodbar…you should go discover that for yourself.
For maximum white-on-brown contrast, go heavy on the powdered sugar rolling, and do it just before you pop the cookies into the oven. Go lighter if you prefer more of a crisp sugar glaze. Bake them until they are nicely crinkled but still look moist inside the cracks, and they will be soft-centered and chewy.
P.S.: I’m in London for most of the week, and won’t be able to post TWD. I’ll catch up when I get back!
Chocolate Peanut Crinkles- makes about 3 dozen cookies
adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (reprinted with permission of WW Norton & Company)
Note: If you aren’t a peanut-eater, use another nut, like hazelnuts, walnuts, pecans or almonds.
2/3 c toasted, skinned unsalted peanuts
2 T granulated sugar
6 oz bittersweet chocolate, coarsely chopped
2 3/4 c all-purpose flour
2 T Dutch-processed unsweetened cocoa powder
2 t baking soda
3/4 t salt
1 1/2 c light brown sugar
8 T unsalted butter, softened
2 large eggs, room temperature
1/4 c whole milk
1 t pure vanilla extract
3/4 c confectioners’ sugar
-In the bowl of a food processor fitted with the blade attachment, finely chop the nuts with the granulated sugar. In the top of a double boiler or in a bowl set over (not in) a pot of simmering water, melt the chocolate.
-Sift the flour, cocoa powder, baking soda and salt together in a large bowl. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, until incorporated. Beat in the melted chocolate, stopping the mixer to scrape down the sides before beating again. Mix in the milk and vanilla. Add the flour mixture in three additions, and mix until just combined. Fold in the nuts.
-Form the dough into a ball and cover tightly with plastic wrap. Refrigerate the dough for 3 hours or overnight.
-When you are ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.
-Place the confectioners’ sugar in a wide, shallow bowl. Scoop out a heaping tablespoon of dough and roll into a ball. Coat generously with sugar and transfer to a baking sheet. Repeat with the remaining dough and sugar.
-Bake the cookies, turning the sheets from back to front and swapping racks halfway through, until cracked but not completely firm, 12-15 minutes. Cool the cookies on the sheets for about 2 minutes, then use a spatula to transfer to wire racks to cool further. They may be stored airtight at room temperature for up to 2 days.