Chocolate Crackles

Chocolate Crackles ©2013 HAB Photography

6/6

 There is nothing better than baking delicious cookies in the warmth of your home while snow falls gently outside.  If you are looking to bring cookie as a housewarming gift or are entertaining friends, these cookies are the way to go.  These cookies are absolutely incredible and turn out beautiful with very little effort.  They have a rich chocolate flavor, and are perfectly chewy with a slight crunch as you bite into them.

 It is important to ensure that the balls of dough are fully covered in the granulated and confectioners’ sugar, if any of the dough is showing through, then the end result will not be as spectacular.  Additionally, I suggest making the dough one day and then baking the cookies the next day.

 Enjoy!

Recipe:

 Makes about 5 dozen

 Ingredients: 8 ounces bittersweet finely chopped chocolate, 1 ¼ cups all-purpose flour, ½ cup unsweetened Dutch-process cocoa powder, 2 teaspoons baking powder, ¼ teaspoon coarse salt, ½ cup unsalted butter at room temperature, 1 ½ 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

 Instructions:

  1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let cool. Sift together flower, cocoa powder, baking powder and salt in a bowl.
  2. With an electric mixer, beat 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 two batches, alternating with the milk.  Divide dough into four equal pieces. Wrap each in plastic, refrigerate until firm, about 2 hours.
  3. Preheat oven to 350°F. Divide each piece into sixteen 1-inch balls. Roll into granulated sugar to coat, then in confectioners’ sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
  4. Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on sheets on wire racks.  Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

 (Recipe taken from Martha Stewart’s Cookies)

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