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Question for Lars...

carolb_w_fl_coastal_9/10

3 years ago

@ Lars - have you shared your chocolate crinkle cookies recipe on this forum before now? I tried a search, but didn't have much luck. I am very intrigued because you stated that they come out crisp and thin. If you haven't already, would you mind sharing that recipe?

If you have already shared it here, could you point me to it, please?

Thanks 🙂

Featured Answer

Lars

3 years ago

last modified: 3 years ago

We had a power outage this morning, and we just got the power back on an hour ago.

I'll post the recipe, which is simple

Chocolate Crinkle Cookies

5 ounces bittersweet chocolate (72% cacao), chopped
4 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup unsweetened cacao powder (I use Better Body Foods brand)
1 teaspoon baking powder
1/4 teaspoon baking soda
1-1/8 cups packed brown sugar (I use coconut sugar)
3 large eggs
3 teaspoons instant espresso powder (optional)
1 teaspoon Kahlua (coffee liqueur)
2 Tbsp granulated sugar
2 Tbsp confectioners' sugar

Combine chocolate and butter in medium bowl and place over small, deep sauce pan with 2” water. Place on simmer, and stir occasionally.

Sift flour, cocoa, baking powder, and baking soda together in small bowl.

Whisk brown sugar, eggs, espresso powder, and Kahlua together in large bowl.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 15 minutes.

Preheat oven to 325 degrees while waiting. Line 2 baking sheets with Silpat or parchment paper.* (I only line one at a time, as I only have one Silpat sheet.)

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls, or use a #30 cookie scoop. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 9 per sheet. (Yield: 18 cookies)

Bake cookies 6 minutes, rotate sheet, and bake 6 minutes more, 1 sheet at a time. Let cool on sheet before serving.

*Note: Only bake one sheet at a time. I actually put 12 cookies on my first sheet, but the recipe makes exactly 18 cookies that use 2 Tbsp of dough each.

Note that I use no salt in this recipe - there is enough salt flavor from the baking powder and baking soda, and the chocolate flavor is more intense without salt. Also, I use Kahlua instead of vanilla, and this also intensifies the chocolate flavor. You do not need more than 2 Tbsp each of granulated sugar and powdered sugar for rolling the dough balls, although some recipes call for as much as 1/2 cup each, which is ridiculous and wasteful.

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Comments (14)

Eileen
3 years ago
I was just thinking about Lars too! I was wondering how the kitchen remodel went.
User
3 years ago
carol...the space after the at symbol....will make it null/not work. I'll text him.
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Here is the recipe I used. It is from a book called "Bread" by Eric Treuille and Ursula Ferrigno. My changes are in italics. Naan 2 tsp dried yeast 1 c milk 4 c AP flour 1-1/2 tsp salt 1 tsp sugar 3 T plain yogurt 2T ghee or unsalted butter -- I used butter Sprinkle the yeast into 1/2 c of the milk in a bowl. Let stand for 5 minutes: stir to dissolve. Mix the flour and salt in a large bowl, make a well in the center and add the dissolved yeast, sugar, yogurt and butter. Mix, stirring in the remaining milk as needed to form a soft, sticky dough. -- as written my dough was quite stiff, I added about 1/4 c more milk than called for Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Put the dough in a clean bowl and cover with a clean dish towel. Let rise until double in size, 3-4 hours. Punch down and let rest 10 minutes. -- I oiled the bowl and turned the dough to coat. Highly recommend doing so Divide the dough into four equal pieces. On a lightly floured surface, roll out each piece to form a round 6 inches across and 1/4 inch thick. Pull one side to form a tear shape, stretch the dough until it is about 10 inches in length. Preheat the broiler on it's highest setting. Preheat a baking sheet under the broiler for about 2 minutes. Place two pieces of the dough on the hot baking sheet. Broil for about 2-3 minutes per side, until puffy and golden. --watch carefully, once it starts browning it goes very fast! Repeat with the remaining two pieces of dough. Linda
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In my recipe, I used kasha instead of bulgur because that's what I had on hand, but you can use either. I have made it with both and have not noticed a difference. You do need some sort of binder, however, but breadcrumbs can be substituted, if necessary. I like the texture better with kasha or bulgur. When I puréed my bean mixture, I did not make it smooth - I left it somewhat coarse. I would not recommend using a Vitamix blender for this - you will get a better texture in a food processor using a pulse function so that it gets chopped (and not really puréed) to your preferred texture. I'm not exactly sure how many my recipe makes, but you don't have to cook them all the same day - you can cook half of them on the next day. I've not kept the dough longer than two days, however. If it gets soggy by the second day, you will have to add a bit of garbanzo flour. One good use of the Vitamix blender, if you have the grain container, is that you can grind dried garbanzos to make garbanzo flour. I've not tried that with fava beans, however. The dried fava beans that I've bought at a Syrian/Lebanese market had to be peeled after they were soaked, but I'm not sure that that is always the case. You can add 1/4 tsp of baking soda to the soaking water, if you want a softer texture to the beans, but they are better without this. I generally do add 1/4 tsp of baking soda to garbanzos when I cook them, however, as they otherwise take a very long time to get tender. BTW, I use whole coriander seeds that I grind in a coffee mill. The ground coriander that you buy has very little flavor, and the flavor from the coriander seeds is very important in this recipe. I do generally use ground cumin that I buy, but I also have cumin seeds that I can also grind in a coffee mill. I have a coffee grinder that I use only for spices - especially since I do not drink coffee!
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carolb_w_fl_coastal_9/10
Original Author
3 years ago
last modified: 3 years ago
It's OK - I wasn't trying to @ him, I just used that as shorthand...
Lars
3 years ago
last modified: 3 years ago
I'm reluctant to post photos (and will not post any on any of the other forums) because I know that my color preferences are pretty much opposite of what most people post on Houzz. Photos are in my profile.

The refrigerator is back in place so that the water supply hose could be reconnected, but the rest of the appliances are in the dining (sewing) area. The new kitchen table (less than a year old) is still in the living room in front of (but not blocking) the TV.

There is a slight problem with the sink because it is 33"OAW (although the opening is only about 30" wide), and the cabinet to hold it is only 32" wide inside, behind the doors. I think they will have to remove the subtop to alter the sides of the cabinet in order to undermount the sink. I do not like overmounted sinks, but if I end up with one, it won't be that bad - just a bit of a disappointment.

Palm Springs Kitchen · More Info

This is what the countertops and 5" backsplash will be made of.

Here are the hardware I ordered:

Square Pulls (for doors)

Square bar drawer pulls (for drawers)
plllog
3 years ago
Lovely! Lars, it makes me think of where the desert meets the sea. Very cool. Literally. I know you have a/c, but it's still a nicely cooling prospect for those days when the windows shimmer.
Lars
3 years ago
The pastel turquoise is supposed to match the pool water, which can be seen from the kitchen table in the bay window.
colleenoz
3 years ago
I like your colour choices. Makes me think of the beach :-D
User
3 years ago
Lars....your ability to work with color and move it through your home....amazing! Love the cabinet hardware.
carolb_w_fl_coastal_9/10
Original Author
3 years ago
Thanks for sharing your recipe!

And I do think of that color as swimming pool blue - looks like it's going to be very nice 🙂
User
3 years ago
last modified: 3 years ago
I do have questions....

Q: Is the sink going under the window?

Q:What goes to the right of the window, the cooktop?
Lars
3 years ago
last modified: 3 years ago

Here's a "before" photo, which was on the realtor's website.

The sink is in front of the window, but slightly off-center.

Here's the floor plan that I drew before I started. The new sink will look different.

Here's the new sink, in storage in my garage:

It will be rotated 180° so that the smaller side is next to the D/W, and the garbage disposal will go under the small side.
User
3 years ago
last modified: 3 years ago
I used to have the "Lakefield" Kohler sink. (Not exact, but similar) The small side has a cutting board that fits over it and metal grates for both sides.

Looking forward to seeing the completed project. ✨
arkansas girl
3 years ago
Hope you can make that sink work, it's awesome! Yeah, well the color isn't my choice but it is yours! Doesn't matter who else likes it, just that you do! It's taken me many years to realize this simple thing...we are all wired differently and that's just fine! Make it yours and you will love it!

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