Our inaugral recipe is for mexican chocolate crackle cookies. The recipe is taken from The Art and Soul of Baking by Cindy Mushet and was posted on Serious Eats just before Christmas last year. Follow the third link to read the procedure and see the ingredients in cups and things; below is an ingredient list in grams to make a half batch of 22 cookies.
20g unsalted butter
1/2 tablespoon cooled brewed coffee
80g 70 percent cacao bittersweet chocolate, finely chopped
1 large egg
100g plus 100g granulated sugar
45g unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon ancho chile powder
40g unsifted confectioners' sugar
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment