Bakers chocolate | Pamela Toman

Tag: Bakers chocolate

Chocolate Crinkles

This recipe must chill overnight, so plan ahead. It makes roughly 4 dozen small cookies.

If you substitute butter for shortening, use ¼ c. milk instead of ⅓ c.

Ingredients	Step
½ c. shortening 1⅔ c. sugar	Cream together.
2 t. vanilla 2 eggs, beaten 2 oz. unsweetened Baker's chocolate, melted	Add & beat.
2 c. flour, sifted 2 t. baking powder ½ t. salt	Sift together.
⅓ c. milk (or ¼ c. if using butter)	Add to the mixer alternately with dry ingredients.
½ c. walnuts, chopped	Stir in.
	Scrape down bowl, cover, and chill overnight.
powdered sugar	Preheat oven to 350 degrees. Grease cookie sheets. Form dough into 1-inch balls. Roll in confectioner's sugar. Bake at 350 degrees for about 15 minutes.

Source: my grandma

A higher quality Hershey's syrup equivalent. Best to use at room temperature.

Great in egg creams (couple tablespoons of syrup in a cup, milk to halfway, seltzer to finish it).

Ingredients	Step
3/4 c. white sugar 1/4 t. kosher salt 1/2 c. water	Combine in small saucepan. Bring to boil over medium heat, whisking.
1/2 c. unsweetened cocoa powder, preferably Dutch-processed	Add cocoa powder while whisking. Whisk until smooth.
1 oz. (3 T) unsweetened chocolate, chopped	Remove from heat. Add the chopped chocolate and whisk until melted.
1 t. vanilla	Whisk in.
	Transfer to jar. Refrigerate.

Source: Genevieve Ko (NYT)