Chocolate Crackles

Chocolate Crackles - originally made April 14, 2008 from Martha Stewart's Cookies

I'm going off-script a bit by not adding to my baking challenge but there are some recipes that I want to get on my blog so I can access it at any time. It's also time to go "back to my roots" and make baking the forefront of my blog again.

This is another good, not-too-fancy cookie recipe from Martha Stewart.  This is the half of the book whose recipes I can make without it being a production.  Chocolate Crackles can also be known as Earthquakes, Tremblors and Crinkles.  Essentially they're fudgy chocolate cookies rolled in granulated sugar then powdered sugar before baking.  The granulated sugar adds a bit of crunchy texture while the powdered sugar is the perfect foil to the fudginess of the chocolate cookie.  It's important to chill/freeze the cookie dough balls first to prevent  too much spread and to make them easier to roll in the sugars.  Time the cookies in the oven since it's hard to tell when chocolate cookies are done simply by appearance.  Because it's better to underbake chocolate cookies, I'd advise waiting until these cookies are almost completely cool before eating them.  If you eat them when they're too warm, they're just liquid fudge.  They actually taste better once they cool and the chocolate has set.

8 ounces bittersweet chocolate, finely chopped

1 ¼ cups all-purpose flour

½ cup unsweetened Dutch process cocoa powder

2 teaspoons baking powder

¼ teaspoon coarse salt

½ cup (1 stick) unsalted butter, room temperature

1 ½ cups packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup whole milk

1 cup granulated sugar

1 cup confectioners’ sugar

1.     Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.  Set aside and let cool.  Sift together flour, cocoa powder, baking powder and salt in a bowl.

2.     With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes.  Mix in eggs and vanilla, and then the melted chocolate.  Reduce speed to low; mix in flour mixture in two batches, alternating with the milk.  Divide dough into four equal pieces.  Wrap each in plastic; refrigerate until firm, about 2 hours.

3.     Preheat oven to 350˚F.  Divide each piece into sixteen 1” balls.  Roll in granulated sugar to coat, then in confectioners’ sugar to coat.  Space 2 inches apart on baking sheets lined with parchment paper.

4.     Bake until surfaces crack, about 14 minutes, rotating sheets halfway through.  Let cool on sheets on wire racks.  Cookies can be stored in airtight containers at room temperature up to 3 days.

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