Saturday, September 28, 2013

Chocolate Peanut Crinkles

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


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


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

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