This is a Martha Stewart recipe I fell in love with in high school and have been making them every Christmas ever since!
Chocolate Crackles
Course: DessertServings
4
servings
Cook Mode
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Ingredients
8 oz 8 semi sweet chocolate
1 1/4 cup 1 1/4 all-purpose flour
1/2 cup 1/2 cocoa powder
2 tsp 2 baking powder
1/2 cup 1/2 softened salted butter
2 2 eggs
1 tsp 1 vanilla extract
1/3 cup 1/3 cup of milk
1 1/2 cup 1 1/2 light brown sugar
granulated and powdered sugar for rolling
Directions
- Place a heatproof bowl over a pot of simmering water, so that it fits on top of the pot, but it is not touching the water.
- Chop the chocolate into smaller pieces so that it will melt more evenly. Add to the heatproof
bowl and start melting the chocolate, stirring frequently. - Once melted, transfer the melted chocolate to a different bowl to cool. Set aside.
- In a medium sized bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy. Then add the vanilla and eggs one at a time, mixing well between each addition.
- Add the melted chocolate to the butter mixture, then gradually add in the flour and milk, alternating between each addition.
- Divide the dough in two and form logs. Wrap in plastic wrap and chill for at least two hours.
- Pre-heat the oven to 350 F. Form the cookie dough into balls and flatten slightly between your palms. Roll in granulated sugar first, then coat with powdered sugar.
- Bake for about 14 minutes, let cool before eating.
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