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Chocolate Crinkles

Fara indoiala unii dintre cei mai buni biscuiti facuti pana acum, dedic acesti chocolat e crinkles, unei femei extraordinare, Adina St ef an, matusa sotului meu. Chiar daca nu am avut ocazia sa o cunosc personal, deoarece traieste in Canada de foarte mult timp, am avut ocazia sa o cunosc prin intermediul lui Cris si am ramas impresionata de lucrurile minunate pe care le-a realizat in viata.

Ingrediente
225 gr ciocolata amara (calitate superioara) 60 gr unt 100 gr zahar 2 oua mari 225 gr faina esenta vanilie

1 lingurita praf copt un varf sare zahar tos si pudra pentru exterior

Mod de preparare
Mixam ouala impreuna cu zaharul pana se deschid la culoare si isi dubleaza volumul. Topim ciocolata la bain marie impreuna cu untul. Adaugam ciocolata topita si usor calduta peste oua, amestecam pana la omogenizare dupa care adaugam faina cernuta amestecata cu praful de copt , un varf de sare si esenta de vanilie. Amestecam pana ce faina este absorbita de aluat. Vom obtine o crema pe care o lasam minim 3 ore la frigider sau chiar toata noaptea. Eu am facut aluatul ieri seara si azi am copt biscuitii. Formam bilute cat o nuca pe care intai le dam prin zahar tos si apoi abundent prin zahar pudra si le asezam pe hartie de copt in tava de la cuptor.

Ii coacem la 170 grade pentru maxim 10 minute. Nu depasiti acest timp pentru ca trebuie sa ramana cu interiorul usor umed, ca la negresa. Imediat dupa ce ii scoateti din cuptor, ii lasati sa se raceasca usor in tava pentru ca sunt foarte fragili si moi, dupa care ii asezati pe o farfurie.

Dupa coacere vor prezenta aceste crapaturi care le dau un aspect foarte frumos,

Si o sectiune foarte ciocolatoasa,

Si o sectiune foarte ciocolatoasa,

Pofta buna!! Chocolate Crinkles Recipe Type: Dessert Cuisine: American Author: Laura Adamache Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 6 I dont know what to say about these cookies other than the fact that they are, without exaggeration, the most delicious cookies I ever ate. I cant tell you how many I ate right after I took them out of the oven, but I can tell you this: out of two trays and 6 cookies offered to someone else, there were only three more left for breakfast the second day. Ingredients

300 grams plain flour 200 grams unsalted butter 200 grams caster sugar 150 grams dark chocolate 2 large eggs Half a bag of baking powder A pinch of salt 1 vanilla pod (just the seeds) Instructions 1. Cream together the soft butter (room temperature), the sugar, the vanilla seeds, the salt and the eggs until you get a fluffy consistency. 2. Mix together the flour and the baking powder, sift it then gradually add it to the butter cream. 3. Cut the chocolate into small pieces (not very small) and add them to the cookie dough. Stir in the chocolate pieces with a wooden spoon. 4. Preheat the oven at 175C. While the oven is heating, put the dough in the fridge. After the oven has reached the right temperature, take the dough out (you will notice that it is soft), moisten your palms with water and form small balls, the size of a whole walnut. 5. Set the cookie balls on the tray, lined with baking paper. Make sure you place them 4-5 cm apart. 6. Bake the cookies on the third rack in a traditional oven, for 15 minutes or until the edges are lightly golden. 7. The surface of the biscuits must not be toasted at all. 8. When you notice that the edges start to become brown, take the tray out of the oven and leave it on the kitchen counter for 2-3 minutes, without touching the cookies. 9. After 2-3 minutes, the cookies start to become firm, so you may take them out, gently, and transfer them to a wire rack to cool down completely. 10. Enjoy them with gusto because they are very delicious! 3.1.02 VN:F [1.9.20_1166] Chocolate Crinkles,

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