These are soft and chewy like brownies and so delicious! Add some instant espresso powder if you like a hint of coffee in your chocolate.
Chocolate Crackle Cookies
from Martha Stewart's CookiesMakes about 4 dozen
8 ounces bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup confectioners' sugar
8 ounces bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup confectioners' sugar
1 cup granulated sugar
Directions
Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Transfer the dough to a container and chill in the refrigerator until firm, about 2 hours.
Combine the confectioners and granulated sugars in a bowl. Use a small cookie scoop to scoop out dough and drop them into the sugar mixture, rolling to coat. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
Directions
Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Transfer the dough to a container and chill in the refrigerator until firm, about 2 hours.
Combine the confectioners and granulated sugars in a bowl. Use a small cookie scoop to scoop out dough and drop them into the sugar mixture, rolling to coat. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
I love this cookie! I made them for my neighborhood cookie exchange!
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