I received a new cookbook today, and I am smitten. It’s called The Cookiepedia: Mixing, Baking and Reinventing the Classics, written by Stacy Adimando. I must confess that I was somewhat skeptical of what a classic cookie book could show me. I am a straightforward baker when it comes to cookies. I rely on a short list of traditional goodies, often made at the spur of the moment without much thought except to quell a craving for something sweet, buttery, chocolate and uncomplicated. I’ve been making my family’s favorite cookies for so long I rarely use a recipe, relying on memory and simple ratios. Why would I need another recipe for my tried and true favorites?
Well, maybe I don’t need another recipe, but perhaps I do need a kick in the butt. For so long I have been making cookies by rote, with a little tweaking here and there to shake things up. While I know what I am doing, I realize that I have forgotten why I am doing it. The Cookiepedia is the perfect reminder that instructs and informs in a bright and friendly manner – just like you were baking with a friend or sister who happens to know a lot about a cookie. It has all the usual suspects (nearly 50 in all, including mint thins, snickerdoodles, blondies, and meringues), doled out with a healthy measure of tips, facts, tweaks and variations. Just like a girlfriend who knows your dirty laundry, real life is taken into consideration with time constraints, picky eaters, potential mishaps, even weather glitches in its guidance. It takes your hand, keeps you company and strikes up a conversation, while you do what you love to do – bake cookies. Consider this a Betty Crocker Cooky Book for the modern family. In fact, I bet Betty would take a few notes.
These plump chocolate morsels didn’t crinkle so much as poof for me. The results were a fudgy, brownie, cake-like cookie which tasted fabulous. (Who can argue with a description like that?) Makes about 30 – 1 inch cookies.
6 ounces bittersweet chocolate, finely chopped
1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for rolling
Combine chocolate and butter in the top of a double boiler over simmering water. (Be sure thhe bottom of the bowl does not touch the water.) Let the chocolate start to melt, then stir occasionally until it’s smooth. Remove from heat and set aside.
Beat the sugar and eggs in a bowl of an electric mixer until thick and smooth, 3 minutes. Add the vanilla extract and melted chocolate. Beat on medium-low speed until they’re combined.
Sift the flour, cocoa powder, baking powder and salt into a separate bowl. Add the mixture in 2 batches, beating each time until just combined. Cover bowl with plastic wrap and refrigerate until firm enough to scoop, about 2 hours.
Preheat oven to 325 F. (170 C.) Roll 1-inch balls of dough in a bowl of powdered sugar, coating them completely. Place them 1 1/2 inches apart on a cookie sheet lined with parchment paper. Bake 8-10 minutes until they just feel firm. (The cookies are best when slightly undercooked in the center.) Cool on sheets for 5 minutes, then transfer to a wire rack to finish cooling.
Note: I found that most of the powdered sugar melted while baking, so once the cookies were fully cooled, I rolled them again in the sugar.
Recipe reprinted with permission from The Cookiepedia. Written by Stacy Adimando and photographed by Tara Striano. Published by Quirk Books.
Full disclosure: I received a free copy of The Cookiepedia from Quirk Books.
11 thoughts on “The Cookiepedia and a recipe for Chocolate Crinkles”
Just ordered it at amazon.com
Actually, I tried to find a clickable link for it on your post, but maybe it’s hidden somewhere, I could not find it, so I went and did a search myself, it is still in pre-order, but available soon
could not resist, and I don’t even bake cookies that often! 😉
My mom used to make a version of these when I was little! I haven’t seen them in years and boy, do I have a taste for one right now…
These cookies do look good, almost like a dusted round brownie! I am leery to of Classic recipe books-if you already bake a lot they might not have a whole lot to offer. Glad you tried this one though-yum!
A friend gave me a great Crinkle recipe that does actually Crinke, and to top it off, it’s got a Hershey candy cane kiss on top. It’s really delicious. http://kitcheninspirations.wordpress.com/2007/12/12/chocolate-crinkle-kisses-recipe/
Thanks for the cookbook recommendation… I always love a new cookbook. Your cookies look delectable!
This cookbook does sound wonderful, and I know just what you mean about cookie baking becoming rote. I have just a few kinds that I make, and while we do LOVE them, they are kind of coming out of our ears already. Change would be nice. I’ll have to check this book out. Thanks for the recommendation!
Chocolate crinkles are a wonderful childhood memory for me as well. Seems high time I actually made them myself!
Those cookies are amazing looking!
Oh these looks delicious!!! Thanks for the book recommendation, I am a cookbook junkie…. Will try these yummy cuties soon.
How exciting…I love getting new cookbooks/food magazines, etc. I feel like a little kid on Christmas Day. Maybe even giddier. The cookies look great!
My grandmother used to make these and passed without handing down her recipe 🙁 Thanks for resurrecting her memory, and providing this missing culinary link of hers. – S
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