Crisp Chocolate Bite

I have not been baking cookies for a long time.  So long until I can't even remember when was the last time.

This half year had been a crazy year for me.  I have been so occupied that time just flew by.  Very soon it will be PSLE time and we are definitely looking forward to it.  

Bake Along's theme was Crisp Chocolate Bite, it looks similar to a Crinkle cookie.   I remembered the last time I baked crinkle cookies, my experiment wasn't so successful.  I made a huge mess trying to roll the dough into a ball and coat it with icing.  So I thought I might attempt this again with better luck.

Verdict: This time, I didn't make a mess from rolling the dough.  I used a ice cream scoop to measure out the amount.  Give it a quick roll and coat it with icing.  Easy.  

Unfortunately, my cookie spread so much that it became flat.  So I quickly chilled the second batch but still my cookie turned flat.  So disappointed with the presentation but ...... the taste was awesome.  

Really chocolaty and best of all, it is chewy!  My kind of cookies.

Please use good quality chocolate and cocoa powder for this recipe, you will not regret it.

Update: actually after these cookies cooled down TOTALLY, it wasn't chewy anymore but more cake like.

Source: William and sonoma

What you need:

80g unsalted butter, cut into pieces

57g unsweetened chocolate, chopped

200g granulated sugar

1 egg

1 tsp. vanilla extract

112g all-purpose flour
28g unsweetened Dutch process cocoa powder

½ tsp baking soda

¼ tsp salt

½ cup confectioners’ sugar

Method:

In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.

Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.

Over a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.

Preheat an oven to 190 deg C. Lightly grease 2 baking sheets or line with parchment paper.

Remove the cookie dough from the refrigerator. Shape the dough into ¾ inch balls and roll in the confectioners' sugar to coat completely. Place the balls about 1½ inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. 

Yield 17 cookies

I'm submitting this post to Bake-Along event hosted by (Joyce, Lena or Zoe)

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Have fun!