With the last few days and nights being so cold, I thought I would whip up a batch of my favorite chocolate cookies. There's nothing like a fresh batch warm and gooey out of the oven. This Chocolate Crackle Cookie is a favorite from my childhood and have remained a favorite of family and friends. The Recipe is from Martha Stewart's Cookies...cookbook. Enjoy!
This recipe yields 5 dozen small cookies.
Ingredients
* 8 ounces bittersweet chocolate, coarsely chopped. ( I use Trader Joes' Pound Plus 72% Cocoa Bar )
* 1 1\4 cup unbleached all purpose flour
* 1/2 cup unsweetened Dutch - process cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon kosher salt
* 1/2 cup ( 1 stick ) unsalted butter, softened
* 1 1/2 cups packed light brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/3 cup whole milk
* 1 cup granulated sugar
* 1 cup confectioners sugar
Directions
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Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
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Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
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Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
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Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.