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A winner of a chocolate cookie

I was auditioning Christmas cookies this weekend (does anyone else do this, or am I nuts?) and I found a keeper. I was also looking for something that Mr. Tastebud could have without guilt, even on his low cholesterol diet.

These cookies are wonderful - they don't taste like they skimp on anything. They don't have any butter, egg yolks, or cream, and there's very little oil. However, there is a ton of chocolate and sugar. So they're not low cal, but they are on Mr. T's diet. And they're FABULOUS cookies - I couldn't stop eating them. They taste like gooey, chewy brownies.

Here's a paraphrase of the recipe, from The Eating Well New Favorites Cookbook (which I love and highly recommend).

Chocolate Crinkles

In a large bowl, sift together 2 cups flour, 1 1/2 cups confectioner's sugar, 1/2 cup unsweetened cocoa (NOT Dutch-process), 2 1/2 tsp baking powder, and 1/4 tsp salt. (Plus a pinch more - chocolate loves salt.)

In a small, heavy saucepan, combine 3 1/2 oz unsweetened chocolate, coarsely chopped (use good-quality chocolate, and don't make the mistake I made by using bittersweet instead of unsweetened - it's too sweet) and 3-1/2 Tbsp Canola oil. Warm over low heat, stirring frequently and being careful that the chocolate doesn't scorch. When the chocolate is melted, remove from heat and let cool slightly. Then stir in 1 1/2 cups packed light brown sugar, 1/3 cup light corn syrup, and 1 1/2 Tbsp vanilla extract (I used Penzey's double-strength vanilla, and the amount was perfect).

Whisk in 4 large egg yolks; mix until no lumps remain. Gently stir the chocolate mixture into the flour mixture until just barely smooth. Cover the bowl and refrigerate until firm enough to shape into balls; at least 2-1/2 hours and up to 8 hours.

Prepare 2 baking sheets (lightly oil, spray with nonstick spray, or cover with silpat) and preheat oven to 350 degrees. (Note: The cookies stick slightly to the silpat, but the oil/spray makes the bottoms gummy. I prefer silpat.)

Put the remaining 1 cup sugar in a shallow bowl. Pinch off small portions of dough and roll into 1-inch balls. Dredge each ball in confectioner's sugar until heavily coated (the heavier the better - do not remove excess sugar, as the cookies spread a lot while baking.)

Arrange the cookies on baking sheets, about 1-1/2 inches apart. Bake for 8 or 10 minutes, or until the tops are almost firm when tapped. Let the cookies stand until they firm up slightly, about 2 minutes. With a spatula, transfer the cookies to wire racks to cool

Makes about 4 dozen cookies. You can store the cookies in an airtight container for up to 3 days. (Not sure if they can be frozen; I'm experimenting with this and will report back.)

Enjoy,
Anne

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  1. I'm confused - you said the recipe had no butter, egg yolks or cream, but the directions call for you to whisk in 4 large egg yolks...

    3 Replies
    1. re: piccola

      Ooops!! I made a BIG mistake. The recipe calls for 4 egg WHITES, not egg yolks. Sorry about that!

      Anne

      1. re: AnneInMpls

        are the egg white beaten to peaks before being folded in or just mixed in as is?

        1. re: missmasala

          Just mix the egg whites in as is - no beating or whipping needed. I added all four egg whites at once, but mixing might be easier if you add them one at a time.

          After the egg whites are in, stir well to make sure the sugar has no lumps. But it will stay kinda grainy because of the brown sugar.

          Anne

    2. Why NOT dutch processed Cocoa?

      1. Here's a recent discussion that explains the difference between Dutch cocoa and regular cocoa: http://www.chowhound.com/topics/342975

        1. I don't have silpat; do you think that baking them on parchment paper would work? Thank you.

          2 Replies
          1. re: Val

            yes. i know of no instance where silpat is the only acceptable baking surface.

            1. re: opinionatedchef

              The original recipe calls for greasing the cookie sheet or spraying it with cooking spray. No silpat is mentioned, but I just thought I would try it since I have some. And I also had some cooking spray, so I tried that, too. I prefered the silpat for the reasons mentioned above, but others would probably prefer the greased-pan method.

              I don't think that parchment would work as well - these cookies are REALLY sticky on the bottom, and might not come off the parchment. (Hot sugar is a really good glue.) I would stick (no pun intended) with cooking oil or cooking spray.

              Anne

          2. Jeepers, am I ever slow...

            I've been feeling so dumb about my egg yolk/white mistake, and it finally occurred to me that this recipe might be online in a correct and usable form. Sure enough, it is! So go here and get the recipe straight from the source.

            http://abcnews.go.com/GMA/Recipes/sto...

            It's a little different from the recipe in the cookbook (they specify "natural" cocoa instead of saying "not dutch process," and mention that you could use powdered egg whites). But the essentials are the same.

            Doh!
            Anne

            1. Following up to report: These cookies freeze and defrost just fine. I froze four on Nov 27, and pulled them out this afternoon. Now I'm gobbling them all up. (I should have defrosted only 2...)

              They're not quite as meltingly tender as the just-baked cookies were; they're more like two-day old cookies. Which is just fine with me.

              Yum! I'll definitely be making more of these chocolate bombs.

              Anne