Monday, December 7, 2009

Crinkle Taste Off!

Have you ever noticed that there are about a zillion recipes for a cookie under ONE name? Because my cookies always turn out differently each time, I often look at different recipes and wonder if they have some secret that would make them more likely to turn out well...or maybe its just the baker! I wonder if they all taste the same, if butter is better than shortening or oil, if salt really makes a difference, if cocoa is better than unsweetened chocolate...

So, I decided to take one of our family's favorite Christmas cookies and do a taste off with two different recipes for the same cookie: Chocolate Crinkles.

Here are the results:

Chocolate Crinkle A & Chocolate Crinkle B

Take a bite of each cookie...mmm...
And the results...You just can't go wrong with
Chocolate Crinkles!

Here are both recipes. Give them a try yourself!
Chocolate Crinkle B
(This cookie didn't spread out on the pan very much. It was very rich and chocolately with sort of a fudge like consistency.)

4 tablespoons unsalted
8 ounces semisweet chocolate chips
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup powdered sugar, sifted

In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer, beat the eggs and sugar until thick, pale, and fluffy.
At this point beat in the vanilla extract and then stir in the melted chocolate.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls.
Preheat oven to 325 degrees and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch diameter ball. Place the ball of dough into the powdered sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked. Makes about 3 dozen cookies.

Chocolate Crinkle A
(This cookie spread out quite a bit on the pan. It had a good mix of chocolate and powdered sugar. This cookie is definitely more chewy.)

1/2 c. vegetable oil
4 squares unsweetened melted chocolate
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
Powdered sugar for rolling

Mix oil, chocolate, and sugar. Add eggs, one at a time with vanilla, flour, and baking powder. Regrigerate dough one hour or overnight.
Shape into balls the size of a walnut. Roll in powdered sugar.
Place two inches apart on a cookie sheet. Bake at 350 degrees for 10 minutes.

1 comments:

Elizabeth said...

These are my FAVORITE cookies of all time...followed shortly by PB cookies with the chocolate star on them. Yum yum yum. I buy these crinkles from the Amish people at the Farmers Market - you pay about $18 per cookie, but so worth it. I'm just going to have to try both of your recipes, too! I'll let you know my vote!