These chocolate crackle cookies are one of these very special cookies. I normally don’t get too excited about chocolate desserts. Apple desserts are my favorite most of the time. But these little cookies are chocolate perfection. We do a lot of cookie baking every holiday. What are some of your favorite cookies to bake?
I was thrilled this week to find out my brownies were featured in an ooey and gooey dessert roundup by Redbook Magazine. Here is the link! There are some really great recipes in the roundup I’d love to try them all!
A little about these cookies: Fudgy cookies with a crackly and little bit crispy exterior. Really hard to eat just one! They are so easy to make. You have to make sure the dough is very cold before you start to roll them into balls. Rolling them in the powdered sugar before baking gives the cookies the most beautiful crackled look. The snow white powder exterior is a stunning contrast to the chocolate cookie interior. I always end up making enough for both kids to make their on their own. Of all the cookies we bake each year, this is the chocolate crackle cookie is the most requested. They also make a really sweet gift idea and look so pretty all wrapped up.
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Chocolate Crackle Cookies
Martha Stewart Living February, 2003
yield: about 4 dozen
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling
Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time.
Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.