Slim Crinkle Cookies Food

CHOCOLATE CRINKLE COOKIES

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

LEMON CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.
• Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.
• With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and Balsamic until frothy and light, about 3 minutes (it doesn't have to hold a "ribbon"). Whisk in the melted chocolate.
• Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. Stir in the remaining 3 oz (90 g) of chopped chocolate. The batter may seem very soft at first, but just give it a minute - it will tighten up.
• Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar, rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.

SLIM-CRINKLE COOKIES

Steps:

• Melt 1 cup chips over low heat (when they start to melt, remove from heat and stir and return a few times until smooth).
• Combine flour, powder, and small. Beat together sugar, margarine and vanilla in a separate bowl.
• Beat in melted chocolate, then beat in egg whites.
• Gradually beat in flour mix with water and finally stir in remaining chocolate chips. Cover; chill until firm.
• Shape into 1-inch balls and roll in powdered sugar to coat. Place on greased baking sheets.
• Bake at 350°F for 10-15 minutes.