Crispy Chocolate Bites (Bake Along #63)

I baked something similar to this cookies before long ago but never have the chance to blog about it :D I am glad that Bake Along #63 is baking this cookies this round. I quickly get all the ingredients ready and go Bake Along with the 3 pretty ladies and other blogger friends :D

 

My kids love the chocolate bites to its bits.



 

It is so delicious with a glass of cold milk.

 

I used unsweetened Hershey chocolate baking bars and Hershey unsweetened cocoa powder.

 

 

I melted butter and chocolate in the mircowave oven. (my mircowave oven is 800watt, i used high power for 45 seconds.) 

 

 

Stir well until it is smooth, then add in castor sugar.

 

 

Add in sugar, stir until it is dissolve and smooth.

 

 

I use a melon scoop to shape the cookies dough. Shawn and Seanan is having a great time helping me shaping the cookies dough into small round balls. I should have took a picture of  their little pairs of messy hands. Cookie dough are all over their little fingers and hands :D

 

 

Dropped the shaped cookies dough into icing sugar and rolled.

 

 

before baking                            after baking

 

 

Love how beautifully the cookies' crack!!

 

 

Crispy Chocolate Bites 

Adapted from : william sonoma.com and Zoe

(with my adaption in purple)

Makes about 42 cookies
(but I made 55 medium small sized cookies)

90g unsalted butter, cut into pieces
60g unsweetened chocolate, chopped

(i used Hershey unsweetened baking chocolate bar with 100% cocoa)
1 cup granulated sugar(reduced to 150g raw caster sugar)

1 egg
1 tsp vanilla extract
110g all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder

(i used 25g Hershey unsweetened cocoa powder)

1/2 tsp baking soda
1/4 tsp salt
50g confectioners’ sugar

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. I melt butter and chocolate together using a microwave with high power for about 45 seconds.

 

Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the 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 - I sieved these ingredients into the butter mixture directly. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hr.

Preheat an oven to 375°F (or 170°C fan forced). Lightly grease 2 baking sheets or line with parchment paper / baking paper.

Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch (or teaspoonful for smaller cookies - i used a melon scoop or tablespoonful for larger cookies) balls and roll in the confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 mins. They may appear underdone in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 mins, then transfer the cookies to a wire rack to cool completely.

 

Note: Cooling the cookies on wire rack completely helps to have crispier cookies.

 

 

 

This post is linked to Bake Along #63 hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.


 

 

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