Sunday, December 12, 2010

Double Chocolate Crackles

My mom used to make these chocolate cookies, that we would roll in powdered sugar before baking. I LOVED them. This is a similar recipe, from Food Net Magazine, but the outcome is a crackly cookie, that retains its rolled shape. These looked really pretty, when wrapped in cellophane bags, and given as gifts. They have a really delicious chocolate flavor, and, when fresh, they are quite a uniquelly crunchy, rich cookie. After a week, however, they have a sort of dusty flavor that isn't so great. Okay. Lesson learned. Eat cookies when they are fresh. Good to know.

Make 'em. Eat 'em quick. 4 Bowls.

Double Chocolate Crackles


* 1 1/2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup Dutch-process cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, melted
* 2 large eggs, lightly beaten
* 1/2 cup white chocolate chips
* 1 cup confectioners' sugar


Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.

Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

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