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Friday, September 02, 2005

Chocolate Crackles

Source: Martha Stewart

8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick) room temperature
1 1/3 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar

Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

Divide each quarter into 16 1-inch balls. Roll in confectioners' sugar, coating thoroughly. Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to15 minutes.

Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.

I talked about this recipe HERE.

5 comments:

  1. I can tell by the ingredient list that these are better than the NPR ones that have vexed me these past couple of days.

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  2. I was wondering about your comment on Facebook! These are very good. Like chewy little brownie cookies rolled in powdered sugar. I've not had any problems at all with them. Let me know if you try them out. Jessica made some today too and said they turned out very well.

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  4. I thought I had made these before and they turned out terrific. But I'm having trouble with them. They are a lot thinner than yours and the dough is sticky and hard to work with.

    Was your dough really sticky? I'm wondering if I made a measuring mistake when I doubled this dough.

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  5. Tracy - I don't remember the exact consistency of this one - it's been a while, but I do think it was pretty sticky. Maybe chilling it would help? Sorry I can't be of more help!

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