I may be known to buy one-way plane tickets to far ends of the earth, but I’ll confess, I’m not a real adventurous cookie eater. I love good chocolate chip cookies, decorated sugar cookies around the holidays (frosting, not icing, please). Spritz sometimes. And peanut butter chocolate blossoms. But I picked up a cookie making book from the library. Holy New World of Cookies! Whoa. I ventured out on a limb. And I’d like to introduce you to my new favorite cookie – the Chocolate Crackle.
They’re lovely, impressive, and delicious. They’re sweet and crispy on the outside but creamy, rich, chewy and chocolatey on the inside. And the best part – the batch made more than 70 cookies – enough to keep some, enough to share some, and then some!
8 oz bittersweet chocolate, finely chopped
1 1/4 C all purpose flour
1/2 unsweetened cocoa powder
2 t baking powder
1/4 t coarse salt
1 stick softened butter
1 1/2 C packed brown sugar
2 large eggs
1 t vanilla extract
1/3 C whole milk
1 C each powdered sugar and granulated sugar for coating
Melt chocolate in a double boiler, stirring the entire time. Don’t let it sit on the heat any longer than necessary. Set aside to cool.
Sift together flour, cocoa powder, baking powder, and salt
In another bowl, cream together butter and brown sugar until pale and fluffy – 2-3 minutes with an electric mixer. Mix in eggs and vanilla, and then the melted chocolate. Beat well. Reduce speed to low; mix in flour in two batches alternating with the milk.
Divide dough into four equal pieces, wrap each in plastic and refrigerate until firm, at least 2 hours.
Preheat oven to 350F. Pinch off pieces of dough and roll them into 1″ balls. Roll the balls in granulated sugar to coat (I used vanilla sugar, but any granulated sugar will work just fine) and finally roll in powdered sugar to coat. Place on lined cookie sheet (with parchment paper or silpat) 2″ apart.
Bake 14 minutes, rotating halfway through (at 7 minutes). Remove from oven and let cool a minute or two before removing to a rack to cool.
Yes, they’re a little picky to make – all that rolling and dipping. But they’re so worth it. Don’t make the balls much bigger than an inch – it sounds small, but they spread slightly when baking and make the cutest cookies. Besides, then you can have two and not feel the slightest bit of guilt. Enjoy!