Chocolate crackle cookies.
All the recent years of my life I’ve seen these cookies, in many forms and called many different names, on holiday sweet trays. I confess that I hadn’t made them myself until just this year. The recipe I used, from the Lantic Sugar website, is wonderful. A couple of changes I made to the original recipe – I didn’t add the instant espresso powder and I made about 60 cookies out of a single batch, not the 36 cookies the original recipe yields.
These are wonderful cookies! They have a little bit of crunch on the outside of the cookie and a soft, chewy center. They’re a dense, dark chocolaty treat. Perfect with a cup of coffee.
[yumprint-recipe id=’3′][Recipe] Chocolate Crackle Cookies
1 1∕3 cups semi-sweet chocolate chips
1 1/2 cups sugar
1/2 cup butter
3 tbsp milk
2 tsp vanilla extract
1 1/4 cups flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
Melt chocolate chips in a bowl in the microwave. Cool slightly.
Beat sugar with butter in a large bowl until well combined.
Beat in eggs, one at a time.
Beat in milk and vanilla. Beat in melted chocolate.
Whisk flour with cocoa, baking powder, and salt in a separate bowl.
Mix flour mixture into sugar mixture until a sticky dough forms.
Chill for 15 minutes or just until firm enough to roll.
Meanwhile, preheat oven to 350°F.
Pour granulated and icing sugars in two shallow bowls. Roll 1 Tbsp portions of dough into a ball and roll immediately in granulated sugar to coat, then into icing sugar.
Place on parchment lined baking sheet.
Repeat with remaining dough and granulated sugar, placing balls 2 inches apart.
Bake for 12 to 14 minutes or until just set (don’t overbake).
Cool completely on baking sheets.