Chocolate Crackle Cookies
Martha Stewart Living, February 2003
Yield Makes about 4 dozen
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 cup confectioners' sugar, plus more for rolling
- Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to cool. Into a small bowl, sift together flour, cocoa, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until just combined. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. On a surface dusted with confectioners' sugar, use your hands to roll each portion of dough into a log 16 inches in length and about 1 inch in diameter. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss pieces in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into balls. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place cookies on prepared baking sheets 2 inches apart. Bake until cookies have flattened and sugar splits, 12 to 15 minutes.
- Transfer to a wire rack, and let cool completely. Store in an airtight container for up to 1 week.
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