chocolate crackle cookies

10:30 AM

Hi guys! Long time no talk :( Sorry for this long hiatus, I've just been pretty busy these last few weeks! I had guests coming in from Russia so I had to spend a week doing a lot of chores and then a week spending time with them. During this time I also started volunteering at a food bank, which just drains energy out of me, lol. And lastly, I had jury duty (which luckily I was able to get out of before actually getting on a panel, but still, it sucked.) 

Anywho, I'm back for now and have a few blog posts to share for you guys, and the first is this really yummy chocolate cookie recipe! It is seriously sooo good. The texture is very soft and light, almost like a brownie or cake. And they stay soft for several days. They are pretty sweet, especially with the sugar coating (which is so pretty and fun!) and they go perfectly with tea or milk :) 




I will be honest, these cookies aren't very friendly. They are actually quite a hassle to make... But they are SO WORTH IT. I've made these cookies twice, once as a Christmas gift a couple years ago and then this second time for our guests. I've made them two different ways, playing with the technique. And I do believe the way I made them the last time is the slightly easier way. 

So whats so hard about these cookies, you may ask. Well, the problem is shaping them. Because the dough is so soft, you have to either freeze it or refrigerate it and then start rolling them into the balls. The problem is that the dough starts melting instantly in your hands, which isn't very fun and you have to constantly refrigerate them. The directions actually call to divide the dough into four parts and roll them into logs and then cut them into pieces and then roll... I find that to be impossible. Rolling the dough into the logs is very difficult and messy and then the pieces don't turn out the same shape. The easier way, in my opinion, is just to refrigerate all of the dough and with a small ice cream scoop (I use a 1.5 inch) just scoop the dough and roll them into balls. This  can be a bit hard on the ice cream scoop, so make sure you wash it after every couple cookies and make sure you're not pressing too quickly or filling it up too tightly. 

So yes, these cookies do take a little while to make.. I would suggest just making the dough and refrigerating it over night and then dividing it into batches while you work on one bath and the others are in the fridge, not getting soft. Does that make sense? I'm sorry if it doesn't, but once you start making them you'll understand :)

I hope I didn't scare you guys from making these cookies!! They are seriously so worth it. They are delicious, pretty and will get you a lot of compliments ;) And they make great Christmas gifts as well! Oh and before I forget, I found the recipe from Martha Stewart, here. (And btw, sorry for the bad, uninteresting pictures.. I only had a couple minutes to take them before the guests were coming in)

Enjoy!





Chocolate Crackle Cookies

Yield: 4 dozen

Ingredients

  • 8 ounces bittersweet chocolate, melted and cooled
  • 1 ¼ cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 8 Tbsp unsalted butter, room temperature
  • 1 1/3 cups brown sugar, firmly packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • Granulated sugar, for rolling
  • Confectioners’ sugar, for rolling

Directions

  • Sift together flour, cocoa, baking powder and salt
  • In a large mixing bowl, mix the butter and brown sugar until light and fluffy
  • Add eggs and vanilla and mix until well combined
  • Add the melted chocolate
  • With mixer on low speed, alternate adding dry ingredients and milk until just combined
  • Divide the dough into two parts, wrap with plastic wrap and chill in refrigerator for a couple hours or overnight, until firm
  • Heat oven to 350 degrees F and lightly grease a cookie sheet
  • With a small, 1.5-inch, ice cream scoop, scoop the dough into equal sized shapes and roll into balls
  • Coat the balls in granulated sugar and then completely cover with confectioners’ sugar
  • Place on cookie sheet about 1-2 inches apart and bake for 12-15 minutes, or until the cookies are flat and the sugar has split
  • Let the cookies cool on a wire rack
  • Repeat the process with the rest of the dough

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2 comments

  1. Mmm the cookies look good :) that's frustrating about the dough though. it definitely sounds like the best way would be to make the dough the night before and then refrigerate it overnight (or maybe even put them onto parchment paper with the scoop then freeze the balls overnight?)

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  2. hey girl! i nominated you for the Liebster Award. it is kind of dorky and it's mostly wordpress blogs (some blogger accounts do it too) but you might at least gain some page views or followers :) you can check it out if you want
    http://thepaperfloat.wordpress.com/2013/09/21/liebster-award/

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