Скачать с ютуб Chocolate Crackle Cookies в хорошем качестве

Chocolate Crackle Cookies

These soft, chewy chocolate cookies, known as chocolate crackles or chocolate crinkles, are favorites for the holidays (or any day!). The dough can get messy, but we have a technique to minimize the mess - and keep the chocolate goodness on the cookie sheet (and in our bellies), not stuck to cookie scoops, spoons, or hands.  Ingredients: 8 oz/ 226 g bittersweet chocolate (chopped or chips) 1 1/4 cups/ 156 g all purpose flour 1/2 cup/ 43 g Dutched* cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cup light brown sugar 1 stick/ 113 g butter, at room temperature 2 eggs 1 teaspoon vanilla 1/3 cup/ 80 mL milk ~ 1 cup each granulated sugar and powdered sugar, for rolling cookies Gently melt chocolate in a medium bowl in the microwave or over a double boiler; set aside. In a large bowl, combine flour, cocoa powder, baking powder, and salt; stir for 30 seconds and set aside. In the bowl of a stand mixer or another large bowl, combine brown sugar and butter. Mix on medium until light and fluffy, scraping down bowl as needed (about 3 minutes). Add eggs and vanilla and mix to combine. Add melted chocolate and mix to combine, scraping down bowl once or twice as you mix. Add flour mixture in three parts, alternating with milk, mixing until just combined and scraping down bowl as needed. The finished dough will be very soft. Put 1/4 of the dough (225 g or a scant 9 oz) on a piece of plastic wrap or parchment paper. Nudge dough into a log and wrap tightly. Repeat with the remaining dough and freeze dough logs for at least 2 hours. When you are ready to bake, preheat oven to 350 degrees. Put granulated sugar and powdered sugar in shallow bowls. Working with one log of cookie dough at a time, cut into 16 pieces and gently press or roll each piece into a rough sphere. (Don't aim for perfection; the dough gets sticky fast!) Roll each ball in granulated sugar, then in powdered sugar to coat. Place two inches apart on a lined cookie sheet and bake for 12 minutes (start checking at 10) until the powdered sugar on the outside of the cookies cracks. The cookies will look very soft, but they are done. Cool on cookie sheets. *If using natural cocoa powder, omit the banking powder and use 1 teaspoon baking soda.   Yield: 64 cookies Storage: 1 week in an airtight container; well-wrapped frozen dough will keep for several months.  #chocolatecookies #christmascookies #holidaycookies #galletascaseras