I decided to give Chocolate Crinkles a try after seeing them on someone else's facebook (Thanks Lyu if you see this!) following this recipe.
I have to say, I was definitely surprised a couple times in this process. I didn't really know what to expect, since I've never really seen these before, but they turned out amazing. The chocolate crinkle, is essentially the lovechild of the brownie and the cookie, and pretty much loved by all who venture to try it. The dough, when you've mixed everything together, is really thin. Thin like brownie batter. And then you wonder to yourself, how am I ever going to roll this into little 1-inch balls?! So I followed the directions and put it in the fridge, overnight, which is kinda great because you can split up the work without worrying about changing the texture negatively or anything like that. Sure enough, when I pulled it out the next day, it had solidified enough to roll into the balls. A few tips I collected from reading other reviews, and from making them myself:
1) allow the dough ample time to harden!
2) when rolling the dough, wet your hands to prevent sticking
3) coat fully in confectioner's sugar to get the cracks!
4) better to roll them smaller than bigger
5) bake one pan at a time so that you get enough heat to get good crinkles
Give these a shot! They're a crowd pleaser :)
yay!
I also decided to make Martha Stewart's Molasses Sandwich Cookies after I found them in an issue of FOOD magazine I got. I'm really glad I did a little more research and stumbled across this article. I followed the modified recipe with the halved amounts of sugar, and they turned out perfect! I don't think I could even eat them if I had followed the amounts of sugar that the original recipe called for. Even with this rendition, I could still stand to reduce the amount of sugar in the filling.
I beat the butter, egg, sugar, and molasses together first until it was smooth, and then slowly added the flour, salt, cinnamon, baking soda, and a 1/2 tsp of cloves (I think next time I'll add more, and maybe some ginger also) in on low speed, only until they were mixed in. This helps with getting a softer and chewier result. If you use the milk and cookies recipe, be sure to note that 180 degrees C = ~360 degrees F! I embarassingly figured this out when 20 minutes passed, and my cookies were still only partially cooked. Although, it did make that batch a lot softer, so I might just make that a regular routine! (that being baking it for about 10-15 minutes at a low heat, and then cooking it for a few minutes on high heat when it's almost done). Whisked together the filling with the electric mixer whisk, turned out great! I'll try reducing the sugar a little bit next time though.
filling
finished product!
That's all for now!
--fatty monkey
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