Chocolate Crinkle Cookies – very soft and chewy inside, not too sweet and crispy on the outside. The chocolate blocks will melt as soon as you take a bite. You can add any flavoring you want and make each dish a special treat.
Source: Home Cooking Adventure
Ingredient:
Generates about 20 cookies
7 oz (200 g) bitter chocolate (65-70% cocoa percentage), split
3 egg whites
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
almond extract, to taste
additional flavors (orange or lemon zest, mint extract, rum, espresso, etc.), optional
Direction
1. Preheat oven to 350F (180C). Line two parchment paper baking sheets. Cut the chocolate halves into smaller pieces. Set aside until ready to use.
2. Melt the remaining half of the chocolate over the bain-marie and set aside to cool slightly.
3. Meanwhile, mix 1 cup powdered sugar, cocoa powder, cornstarch, and salt in a medium bowl.
4. Using the mixer start whisking the egg whites until they start to rise and hold their shape. While beating, gradually beat 1/2 cup powdered sugar until stiff and firm, about 2 minutes.
5. Using the mixer on low speed, gradually add the dry ingredients mixture to the whipped whites. Add melted chocolate, chocolate block, and almond extract. Stir to combine.
6. Put 1/2 cup powdered sugar in a bowl. Using an ice cream scoop, take equal parts dough and roll into the sugar, coating in a thick layer. Place on prepared baking tray. Repeat with the remaining dough, keeping 2 inches of space between the cookies.
7. Bake for 10 minutes until the cake cracks. Let cool on a bed sheet on a rack for 10 minutes. Transfer to rack and cool.
