Chocolate Crinkles (makes about 30 cookies)
Ingredients
4 tablespoons unsalted butter
200 gm semisweet chocolate
½ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cup all – purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 cup icing sugar
Method
Coarsely chop the chocolate and place in a steel bowl along with butter (preferably room temperature). Melt this chocolate and butter mixture by placing the steel bowl over a saucepan containing simmering water (double boiler). Remove the bowl from heat as soon as the chocolate has melted. Keep aside.
Sift all-purpose flour, salt and baking powder together into another bowl and keep aside.
Beat the eggs and sugar with a wooden spoon or electric blender until light and fluffy. Stir in the vanilla extract and melted chocolate.
Add the dry ingredients to this and mix thoroughly to resemble loose dough. Move this dough into an airtight container and refrigerate for at least an hour until the dough is firm enough to shape into small balls.
Preheat the oven to 160 degree Celsius and place oven rack in the centre of the oven. Line a baking tray with parchment paper.
Sift the icing sugar into a shallow bowl. Scoop out a tablespoon of the dough and roll with your hands to resemble a ball. Roll this ball in icing sugar thoroughly until no chocolate shows through. Place this sugar-covered ball on the baking sheet. Repeat this process with the rest of the dough. Make sure to leave 2 inches of space between each of the cookie dough balls. Bake these for 8 to 10 minutes or until firm to touch. Remove the tray from the oven and place on a wire rack to cool.
Katherine Hepburn’s Brownie
Ingredients
½ cup unsalted butter
¼ cup unsweetened chocolate
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup walnuts
Method
Preheat the oven to 160°C.
Butter an 8-inch square baking pan. Line the pan with greased parchment/foil paper.
Melt butter and chocolate together in a large saucepan over low heat. Stir constantly to avoid burning. Remove the pan from heat as soon as the chocolate has melted.
Stir in the sugar. Add beaten eggs and vanilla extract and combine well to make a smooth batter. Add flour, salt and walnuts (chopped roughly) and combine well.
Pour the batter into the prepared baking pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow the pan to cool on a wire rack. Cut into squares with a knife dipped in hot water and serve with ice-cream.
