Friday, October 29, 2010

Chocolate Peanut Crinkles



From the kitchen of One Perfect Bite...This cookie recipe kept making the rounds and each time I saw it I became "curiouser and curiouser." Chocolate crinkles, I call them snowballs, are a favorite of mine, so it was only a matter of time before I actually tried the recipe. It was developed by Bill Yosses, a White House pastry chef, and I wanted to see how his cookies differed from the old classic I've grown to love. They are, indeed, different. Their texture is far more cakelike than what I'm familiar with. They are also huge in size. Whether that's good or bad is a subjective call. The nuts add a subtle taste to the finished cookie, but they don't overpower the chocolate, and the bit of added texture they provide is not unpleasant. I'm glad I made these cookies, though I don't plan on making them them again. They are delicious to be sure, but delicious comes on a sliding scale. The classic recipe I use can be found here. I think it makes a better cookie. I don't want to dissuade you from trying Chocolate Peanut Crinkles. Your opinion my differ from mine. Here's the recipe.

Chocolate Peanut Crinkles...from the kitchen of One Perfect Bite, courtesy of Bill Yosses and Melissa Clark

Ingredients:
2/3 cup toasted, skinned unsalted peanuts
2 tablespoons granulated sugar
6 ounces bittersweet chocolate, coarsely chopped
2-3/4 cup all-purpose flour
2 tablespoons Dutch-processed unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups light brown sugar
8 tablespoons unsalted butter, softened
2 large eggs, room temperature
1/4 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup confectioners’ sugar

Directions:

1) Place nuts and granulated sugar in bowl of a food processor fitted with a blade attachment. Pulse to finely chop.
2) Melt chocolate in the top of a double boiler set over a pot of simmering water.
3) Sift flour, cocoa powder, baking soda and salt together in a large bowl. Place butter and brown sugar in bowl of an electric mixer fitted with a paddle attachment. Cream until light and fluffy. Add eggs, one at a time, until incorporated. Beat in the melted chocolate, stopping mixer to scrape down sides before beating again. Mix in milk and vanilla. Add flour mixture in three additions, and mix until just combined. Fold in nuts.
4) Form dough into a ball and cover tightly with plastic wrap. Refrigerate dough for 3 hours or overnight.
5) 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.
6) Place 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, placing them at least 2-inches apart. Repeat with remaining dough and sugar.
7) Bake cookies, turning sheets from back to front and swapping racks halfway through, until cracked but not completely firm, 12-15 minutes. Cool 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. Yield: 3-1/2 dozen.

You might also enjoy these recipes:
Chocolate Cookies n' Cream Cookies - Baking Bites
Dark and Bitter Orange Chocolate Cookies - The Technicolor Kitchen
Flourless Peanut Chocolate Cookies - Culinary in the Country
Double Chocolate Dream Cookies - Cookie Madness
Chocolate Sables: World Peace Cookies - Deep South Dish
Triple Chocolate Cookies - Une Gamine dans la Cuisine
Totally Chocolate Chocolate Chip Cookies - Sweet and Savory Tooth
Thick and Chewy Triple Chocolate Cookies - Brown Eyed Baker

35 comments:

Bridgett said...

They are almost too pretty to eat. I would love the cakey texture. Great recipe!

Ginny said...

I think I would prefer the other recipe better. I always say to leave a good thing alone!

Food, Fun and Life in the Charente said...

They look very good, I think the cake texture may be quite nice. Diane

Les rêves d'une boulangère (Brittany) said...

Fantastic recipe! I don't mind a huge cookie. Thanks for your recommendations

Alessandra said...

Ah my husband would love these!al

Priya said...

Woww prefectly looking crinkles..soo cute!

Create. Snap. Eat. said...

Goodness -- if it wasn't past midnight I would seriously consider making these! Wonderful addition. Bravo.

Sushma Mallya said...

perfect and beautiful crinkles..

Kim said...

I want one! I want one! These looks so delicious!

The Chef In My Head said...

They look like little pieces of art! Yummm! ~LeslieMichele

Dishesdone said...

They look awfully good!

Kristen said...

Love the addition of peanuts in this old classic!

Jenn said...

Oh how I love crinkles!! Yours look so lovely, Mary!

lostpastremembered said...

That photo is just stunning... how delicious it must be with peanuts. Happy Halloween!

kitchen flavours said...

Delicious looking crinkles. Never tried making them before. They look very pretty. Happy Halloween, Mary!

Beansieleigh said...

Oh, do these look GOOD! I will have to put these on my Christmas Cookie baking list for this year's assortment! Thanks for sharing the recipe, and have a great weekend! ~tina

Design Wine and Dine said...

I totally get that "sliding scale of deliciousness!"

These look great though! YUM! Thanks Mary!

Carol at Serendipity said...

Mary,

I would prefer yours. I am not a fan of peanuts. They both look wonderful though.

Carol

CaSaundraLeigh said...

These almost look too pretty
to eat!!

Susi said...

Very pretty looking cookies. I think our family would be split on this one. I would prefer the classic version but my boys (who are huge peanut lovers) would probably prefer this one. I might just have to bake both and do a taste test :o)

pigpigscorner said...

I kept seeing these cookies too and I'm "curioser" too now.

aipi said...

These cookies are so beautiful. Love all the crinkly look on the surface.

US Masala

Joan said...

Mary, these were on my list to do for an Open House. I must try this updated version.

Rosadimaggio63 said...

Hi Mary :) che buono !!!
Happy halloween !
Bye Myriam

M @ Betty Crapper said...

Big cookies are good. very good in my book.

T.W. Barritt at Culinary Types said...

Oh, I love these, and love the idea of adding peanuts to this recipe.

Mary at Deep South Dish said...

This recipe is totally different from mine, but I call them chocolate snowcaps and they are an old old favorite for the holidays around here. Ah, Christmas cookies. :)

tasteofbeirut said...

These cookies are extremely pretty and I have always adored the classic version; I have grown to love peanut butter and like it mixed with chocolate, but prefer the chocolate only version.

Mags @ the Other Side of 50 said...

I LOVE this recipe, but I have to admit that I've succumbed to the Paul Deen route and used a boxed cake mix. Please don't hate me.

Chele said...

I've seen so many posts for these little guys recently ... I really must give them a try. They look fab and just the right size for a mouthful too!

♥ Kathy said...

I'm really gonna try these soon..they look delicious!

High Plains Drifters said...

going to make them tomorrow but can taste them right now!

Sophie said...

MMMMMMMMM,..what a cool twist on the original chocolate crinkels!

The cookies look adorable & pretty too!

Lucie said...

Thank you for being honest! I'm tempted to try both just to compare. In any case, they're beautiful!

Alicia said...

These chocolate peanut crinkles are so pretty! They are also so festive... I can't wait to get into the kitchen to bake some up!

AddThis

Related Posts with Thumbnails