Toppen af disse brownie-lignende cookies ser ud som om de er blevet splittet. Coat dejdens bolde grundigt i sukkersukker, inden de går i ovnen. De vil flad og “knække” på egen hånd, da de bager.
Kilde: Martha Stewart Living, december 2011
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Dejen kan køles i op til 3 dage eller rulles i bolde og frosne i op til 2 uger. Rul i konditores sukker lige før bagning. Cookies kan opbevares ved stuetemperatur i op til 3 dage.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Danish to English.
“The tops of these brownie-like cookies look like they have been split. Coat the dough balls thoroughly in confectioners sugar before baking. They will flatten and “crack” on their own as they bake. Source: Martha Stewart Living, December 2011 4 hours 45 minutes Makes 30 Total time Preparation Yield Ingredients 2 ounces bittersweet chocolate, finely chopped 1 cup all-purpose flour 1 teaspoon baking powder 1/4 cup unsweetened Dutch-process cocoa powder, sifted 1 cup granulated sugar 2 large eggs 4 tablespoons unsalted butter, melted 3/4 teaspoon pure peppermint extract 1/2 cup confectioners sugar Directions 1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. 2. Whisk together flour, baking powder, and cocoa in a small bowl. 3. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and peppermint extract until smooth. Stir in flour mixture. Chill until firm, at least 3 hours. 4. Preheat oven to 325 degrees. Roll tablespoonfuls of dough into balls with your palms, then roll in confectioners sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes. 5. Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely. Cooks Notes The dough can be chilled for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners sugar just before baking. Cookies can be stored at room temperature for up to 3 days.”
27.04.2023 @ 00:38
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Danish to English.
“The tops of these brownie-like cookies look like they have been split. Coat the dough balls thoroughly in confectioners sugar before baking. They will flatten and “crack” on their own as they bake. Source: Martha Stewart Living, December 2011 4 hours 45 minutes Makes 30 Total time Preparation Yield Ingredients 2 ounces bittersweet chocolate, finely chopped 1 cup all-purpose flour 1 teaspoon baking powder 1/4 cup unsweetened Dutch-process cocoa powder, sifted 1 cup granulated sugar 2 large eggs 4 tablespoons unsalted butter, melted 3/4 teaspoon pure peppermint extract 1/2 cup confectioners sugar Directions 1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. 2. Whisk together flour, baking powder, and cocoa in a small bowl. 3. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and peppermint extract until smooth. Stir in flour mixture. Chill until firm, at least 3 hours. 4. Preheat oven to 325 degrees. Roll tablespoonfuls of dough into balls with your palms, then roll in confectioners sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes. 5. Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely. Cooks Notes The dough can be chilled for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners sugar just before baking. Cookies can be stored at room temperature for up to 3 days.”