Chocolate Crackles
Aren't these cookies pretty? I love making Chocolate Crackles for my cookie gift tins. It's another very easy cookie dough to make and they have that "wow" factor after they come out of the oven, with the powdered sugar coating contrasting against the dark chocolate just below. Plus, every cookie gift tin needs a chocolate cookie. These are another fun cookie to make with kids. Little hands will love rolling the cookie dough balls through the granulated and powdered sugars. It's messy holiday cookie-making fun!
Chocolate Crackles
Adapted from Martha Stewart Holiday Cookies {2005 special issue}8 oz. bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 cup {1 stick} unsalted butter, softened
1 1/2 cups {packed} light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/3 cup whole milk {I used 2% and it's also a fine substitute}
1 cup granulated sugar
1 cup powdered sugarMelt the chopped bittersweet chocolate in a heatproof bowl over a pot of simmering water {or use a double boiler}, stirring frequently. Once it is completely melted, set it aside to cool slightly.
Sift together the flour, cocoa powder, baking powder and salt into a bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and brown sugar over medium speed until pale and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and the paddle as necessary. Mix in the eggs and vanilla extract until evenly incorporated. Add in the melted and cooled chocolate and mix until well combined. Over low speed, gradually add in the flour mixture in 2 batches, alternating with the milk.
Transfer the dough into a bowl and chill for a minimum of 3 hours or overnight. The dough will be very soft, but will firm up once well chilled. If you are chilling the dough overnight, be sure to let it stand at room temperature for 30-45 minutes before using it so it becomes soft enough to scoop.
Preheat the oven to 350 degrees.
Line baking sheets with parchment paper. Place the granulated sugar and powdered sugar in two shallow bowls. Form pieces of dough into 1-inch balls {I used a cookie scoop to portion out same-size amounts of dough}. Roll the dough balls first through the granulated sugar and then through the powdered sugar and place 2 inches apart on the parchment-lined baking sheets.
Bake the cookies for about 14 minutes, rotating the baking sheets halfway through the baking time to ensure even cooking. Once cooked, cool the cookies for 5 minutes on the baking sheets before transferring them to a baking rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
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My mom makes these every year. They are so beautiful and tasty too!
I'm loving all of your cookie posts! I've actually never made crinkle cookies before, but you're right, they definitely have that "wow" factor. I need to try them soon!