Friday, November 28, 2008

Greg Atkinson's Chocolate Crinkle Cookies

Makes 4 dozen cookies

4 ounces unsweetened chocolate

1/2 cup canola oil

2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cocoa nibs

1 cup powdered sugar

1. Melt the chocolate in a stainless-steel bowl set over barely simmering water. Mix in the oil and granulated sugar. Whisk in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

2. In another bowl, whisk together the flour, baking powder and salt. With a rubber spatula, stir the flour mixture and cocoa nibs into the chocolate mixture just until the ingredients are combined. Cover the dough securely with plastic wrap and refrigerate for several hours or overnight.

3. Preheat oven to 350 degrees and line a baking sheet with baker's parchment. Drop teaspoonfuls of dough into the powdered sugar. Roll the dough in the sugar and shape into balls. Place the cookies at least 2 inches apart on the lined baking sheet and bake 10 to 12 minutes. Do not overbake. Serve warm with cold milk.

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