Chocolate Crackles

Not usually in the mood for a chocolate cookie (I'm one of the world's few non-chocoholics), I thought this cookie was so pretty, I just had to make it. Since I was having company over for dinner, with one or two chocolate fans in the bunch, I thought this was just the opportunity to try them. Though a bit messy to roll and sugar, it didn't take long to have a few dozen done and ready to go into the oven. The aroma was heady, even for a vanilla freak, and the results were 'picture perfect'. Their taste is similar to a rich brownie, their texture was moist yet with a slight crispness to the sugary top. This little cookie may have converted me after all!

Chocolate Crackles
makes approximately 5 dozen

8 ounces bittersweet chocolate, finely chopped
1-1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1-1/2 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

Place chocolate in a microwave-safe bowl and microwave at full power for 1 minute. Stir until chocolate is melted. If necessary, continue heating in microwave, checking and stirring in 10 second intervals. Let cool.

Sift together flour, cocoa powder, baking powder, and salt in a bowl. Set aside.

In bowl of electric mixier, beat butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Add in cooled, melted chocolate. Reduce speed to low and mix in flour mixture in two batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each piece in plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.

Preheat oven to 350 F. Divide each piece of dough into sixteen 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar, coating well. Place on parchment-lined baking sheet about 2 inches apart.

Bake until surfaces crack, about 14 to 16 minutes, rotating sheets halfway through baking time. Let cool on sheets on wire racks. Cookies can be stored for up to 3 days in air-tight containers, placing parchment or waxed paper between layers.


Source: Martha Stewart's Cookies, copyright 2008

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