A C&C Christmas: Black and Whites (aka Chocolate Crinkles)

It feels odd to be posting this especially after all I've said about my issues with biscuits or cookies. But after that particular Daring Bakers challenge, I've secretly amassed a plan to exorcise my demons. Yes this humble baker has been quietly churning out trays of random cookie treats in the dead of night, away from mocking eyes (lest I suffer any embarassment from any failed batches) and I've concluded that while cookies will always be an annoying monkey on my back, the lesson is to use the right recipes. Piped cookies? Uh-uh. Big, robust cookie doughs? Ding ding ding!

These Black and Whites (aka Chocolate Crinkles) are like a tasty love-child between a cookie and brownie but they do look cool in a ghoulish kind of way. This look is easily achieved by rolling balls of the dough into icing sugar, then as they spread in the oven, they develop these funky little fissures and cracks through the white of the sugar. I've tried many different recipes but this one from Joy of Baking is one of the best.

Now for some friendly Mom-like advice: as with most cookies, these are best eaten fresh and just warm from the oven but a day in an airtight container definitely wouldn't hurt. Be careful not to overbake however, as these needs to remain soft and fudgy. Too long in the oven and they'll be rendered inedible but at least will make for great rock-like projectiles. Very useful for the unruly shopping mall carparks during the silly season I might add... not that I'd encourage that sort of behaviour of course! *snicker*

Ingredients

60g unsalted butter
225 grams good quality dark cooking chocolate (at least with 70% cocoa)
100g granulated white sugar
2 large eggs
2 tsps (10ml) pure vanilla extract
210g plain flour
1/4 tsp salt
1/2 tsp baking powder
approximately 100gm extra of sifted icing sugar

Method

In a double boiler or over a saucepan of simmering water, melt the chocolate and butter in a heatproof bowl. Remove from the heat and set aside.

With an electric mixer, beat the eggs and sugar until pale and thick. Add the vanilla extract and chocolate mixture and stir to combine.

In a separate bowl whisk together the flour, salt, and baking powder and stir into the chocolate mixture until just combined. Cover with plastic wrap and refrigerate for a few hours or overnight, until firm.

Preheat oven to 170°C (325°F) and line baking trays with baking paper or silicon mat.

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form balls that's about 1 inch in diameter (about 2.5cm). A melon baller is perfect for this.

Place the ball of dough into the bed of icing sugar and roll it around until it is completely coated and no chocolate shows through. Gently tap off excess sugar and place on the baking tray, 5cm apart. If the chocolate mixture is starting to melt or soften too much, then place it back in the fridge to firm up again.

Bake cookies for about 10 minutes or until the edges are slightly firm but the centers are still soft. Be careful not to overbake.

Remove from oven and place on a wire rack to cool.

Makes about 36 cookies.

Recipe adapted from Joy of Baking