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| Foolproof Chocolate Crackle Cookies |
Before we left home, Olivia was on a bit of a cookie kick and we have a couple of other recipes coming up soon but today we feature a gorgeous little chocolate treat that we hadn't made in quite some time. This cookie is soft and very chocolatey and is also very eye-catching when set out as part of a party spread; they always seem to disappear first for some reason.
The recipe is very straightforward but does require that the dough be well chilled. The combination of using two sugars to roll the dough balls in is the secret to getting the perfect crackle appearance every time. The Dough can also be frozen in advance to use later. Just let it thaw in the fridge before using it.
Makes 4 to 5 dozen cookies.
1 1/3 cups dark chocolate chips (or semi-sweet)
1 1/4 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups lightly packed brown sugar
2 eggs
2 teaspoon pure vanilla extract
1/3 cup milk
1 cup sugar
1 cup icing sugar (i.e. powdered sugar)
Sift together and set aside: flour, cocoa powder, baking powder, and salt.
Melt chocolate chips in a double boiler and let cool almost to room temperature.
Cream, butter and brown sugar until light and fluffy. Beat in the vanilla and the eggs, one at a time, then fold in the melted chocolate. Add the dry ingredients in three additions alternately with the milk in two additions, beginning and ending with the dry ingredients.
This dough needs to be well chilled. Wrap it in plastic wrap and chill in the fridge for several hours. Roll the dough into 1 inch balls. Roll the balls, first in granulated sugar, then in powdered sugar. Place the balls about 2 1/2 inches apart on a parchment lined cookie sheet. Bake for 13-15 minutes at 350 degrees F until the surface crackles. Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
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| Foolproof Chocolate Crackle Cookies |
Before we left home, Olivia was on a bit of a cookie kick and we have a couple of other recipes coming up soon but today we feature a gorgeous little chocolate treat that we hadn't made in quite some time. This cookie is soft and very chocolatey and is also very eye-catching when set out as part of a party spread; they always seem to disappear first for some reason.
The recipe is very straightforward but does require that the dough be well chilled. The combination of using two sugars to roll the dough balls in is the secret to getting the perfect crackle appearance every time. The Dough can also be frozen in advance to use later. Just let it thaw in the fridge before using it.
Makes 4 to 5 dozen cookies.
1 1/3 cups dark chocolate chips (or semi-sweet)
1 1/4 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups lightly packed brown sugar
2 eggs
2 teaspoon pure vanilla extract
1/3 cup milk
1 cup sugar
1 cup icing sugar (i.e. powdered sugar)
Sift together and set aside: flour, cocoa powder, baking powder, and salt.
Melt chocolate chips in a double boiler and let cool almost to room temperature.
Cream, butter and brown sugar until light and fluffy. Beat in the vanilla and the eggs, one at a time, then fold in the melted chocolate. Add the dry ingredients in three additions alternately with the milk in two additions, beginning and ending with the dry ingredients.
This dough needs to be well chilled. Wrap it in plastic wrap and chill in the fridge for several hours. Roll the dough into 1 inch balls. Roll the balls, first in granulated sugar, then in powdered sugar. Place the balls about 2 1/2 inches apart on a parchment lined cookie sheet. Bake for 13-15 minutes at 350 degrees F until the surface crackles. Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
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