How to Cook

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Recipe

Martha Stewart’s Chocolate Crackle Cookies

12 - 15 min single recipe cover
Ingredients
  • 250gm bittersweet chocolate
  • coarsely chopped (semisweet
  • bittersweet and dark chocolate chips and all work well).
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125gm 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
Methods
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1

Preheat oven to 180 C

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2

Melt chocolate and then set aside to cool.

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3

In a medium bowl, sift together flour, cocoa, baking powder, and salt

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4

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes

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5

Add eggs and vanilla, and beat until well combined

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6

Add melted chocolate.

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7

Add flour mixture alternately with milk.

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8

Mix on low speed until just combined

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9

Shape dough into a flattened disk and wrap with plastic wrap

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10

Chill in the refrigerator until firm, about 2 hours

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11

Preheat oven to 350

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12

Line two baking sheets with parchment paper; set aside

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13

Using 1 heaping teaspoon of dough apiece, shape 1-inch balls

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14

Roll each in white sugar and then confectioners’ sugar until completely coated. If any cocoa-colored dough is visible, roll dough in confectioners’ sugar again.

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15

Place the cookies on prepared baking sheets, 2 inches apart. Bake until flat and the sugar coating splits, 12 to 15 minutes, rotating halfway through

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16

Transfer to a wire rack, and let cook completely

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