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WHITE CHOCOLATE CRINKLE COOKIES
Makes about 40 cookies
40 grams butter ~ 1.4 oz, ~0.35 stick of butter
200 grams of white chocolate of good quality, chopped ~ 7 oz
50 grams of vanilla sugar - in Europe they have small packets, you can make your own, from cca 2 oz of sugar to which you add vanillin or vanilla seeds
200 grams of flour 00 type - 1.57 cups US flour type 00 , or 7.05 oz
pinch of salt
1 teaspoon of baking powder
For the topping: granulated sugar and powdered sugar
Melt the chocolate in a double boiler with the butter.
Meanwhile in a separate bowl sift the flour with baking powder and salt.
Beat the eggs and sugar until the mixture is frothy and clear, at this point add the melted chocolate and flour, stirring just enough to make the mixture uniform.
Cover the dough with plastic wrap and place in refrigerator for at least 3 hours, preferably overnight (I have left in the fridge for 5 hours).
Preheat oven to 170 ° C, 325 F, gas mark 3
Pour the icing sugar and the granulated into two bowls.
Take the mixture from the refrigerator and form into balls about 3 cm in diameter.
Pass them first in granulated sugar, pressing lightly to adhere well, and then on one side in powdered sugar covering them with a thick layer: arrange slightly apart on a baking sheet lined with parchment paper.
Bake for 8-9 minutes (in my oven 8 minutes were enough), without exceeding the specified time because the cookies will remain soft and fluxes inside and outside do not have to color him too.