Exactly one year ago, I posted my first official post here at Joybites.com. I started this blog with so much love and aspiration of my home cooked food and it’s only appropriate to celebrate its first anniversary with something chocolatey, don’t you think? So, happy blogoversary JoyBites!
One year and over 50 posts later, I still feel as happy and proud as the first day. JoyBites is everything I’ve ever wanted and imagined it to be. It has given me an opportunity to grow and discover some hidden talents I never thought I have.
Thanks to this blog, I’ve met fabulous new people and had an opportunity to collaborate with a number of people in food business, web sites and publishing companies. I’ve shared my recipe and some of food photos I’m most proud of with all of you, and in turn I learned a lot more from my fellow bloggers and photographers. It was a great year.
A big thank you to all my beautiful readers and Facebook friends. I’m more inspired and motivated to keep on cooking and photographing foods. Without you, JoyBites would not exist.
Again, thank you all!
Chocolate Crinkles Recipe
4 tablespoons (56 grams) unsalted butter
8 ounces (230 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight).
Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.
Recipe Adapted from JoyOfBaking