In addition to reading, I also love to cook; I’d even considered doing a recipe blog before choosing to do this instead. I’ve occasionally wondered how I could incorporate recipes here on Paperback Wanderings, but always decided it would be a bit too off-the-mark for a book blog – until now! I was reading a novel recently in which the character eats a piece of sourdough bread drizzled with honey, and my mouth started watering like no one’s business – and I don’t even like sourdough bread that much! That’s when I realized how I could incorporate recipes on my blog without being completely random.
I’ve decided to start a feature called Book Bites, where I will post recipes that are inspired by the books I read. The recipes may be based on a type of food specifically mentioned in a book, or on something as simple as setting (i.g., making an Italian dish inspired by a book set in Italy). All I know is this: if there’s anything better than reading, it’s reading and eating!
My first recipe for dark chocolate crinkle cookies is inspired by Gillian Flynn’s Gone Girl. For any of you that have read the book (or seen the movie), you will recall this scene from Amy’s first diary entry:
As we turn the corner, the local bakery is getting its powdered sugar delivered, funneled into the cellar by the barrelful as if it were cement, and we can see nothing but the shadows of the deliverymen in the white, sweet cloud. The street is billowing, and Nick pulls me close and smiles that smile again, and he takes a single lock of my hair between two ﬁngers and runs them all the way to the end, tugging twice, like he’s ringing a bell. His eyelashes are trimmed with powder, and before he leans in, he brushes the sugar from my lips so he can taste me.
So, this recipe is specifically inspired by – you guessed it – powdered sugar. These dark chocolate crinkle cookies are a delicious cookie/brownie hybrid doused in powdered sugar. They’re are really easy to make, albeit a bit messy. Despite being completely covered in sugar, these cookies are the perfect balance of bitter chocolate and sweetness. The best part: they are amazingly gooey.
Dark Chocolate Crinkle Cookies
Recipe adapted from The Glass Dish
What You’ll Need:
- 2 oz bittersweet baker’s chocolate
- 2.5 oz unsweetened baker’s chocolate
- 1 cup bittersweet chocolate chips
- 2 & 3/4 cups powdered sugar, divided (see directions)
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour (or one tablespoon cornstarch)
- 1/4 teaspoon salt
- 3 egg whites
- Preheat the oven to 350 degrees and lightly grease a baking sheet (I used non-stick baking spray, but butter or coconut oil would also work).
- Melt bittersweet and unsweetened chocolate, either in a double-boiler on the stove or in the microwave.
- Combine 1 cup powdered sugar, cocoa, flour, and salt in a small bowl and set aside.
- Beat the egg whites with a hand-mixer on high until stiff peaks form (about 2 minutes). Then, gradually add 1 & 1/4 cups of powdered sugar to the mixture until blended and creamy.
- Gradually add the dry ingredient mixture to the meringue, beating slowly. Stir in the chocolate chips and the melted chocolate (it should be lukewarm by now). Once the mixture is very stiff, it’s ready!
- This is the messy part: Add the remaining powdered sugar to a bowl. Roll your cookie dough into balls (about an inch around, but you can make them as big as you want). Then, drop the dough balls into the powdered sugar and coat completely.
- Evenly space the cookie dough balls on the greased baking sheet and bake for about 10 minutes (mine actually took about 13 minutes – just keep an eye on them).
Enjoy! Do you ever get food inspiration from books? Feel free to leave suggestions for future Book Bites!