How to Cook
Online Recipe Book
Recipe
Martha Stewart’s Chocolate Crackle Cookies
12 - 15 min
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
1
Preheat oven to 180 C
2
Melt chocolate and then set aside to cool.
3
In a medium bowl, sift together flour, cocoa, baking powder, and salt
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
5
Add eggs and vanilla, and beat until well combined
6
Add melted chocolate.
7
Add flour mixture alternately with milk.
8
Mix on low speed until just combined
9
Shape dough into a flattened disk and wrap with plastic wrap
10
Chill in the refrigerator until firm, about 2 hours
11
Preheat oven to 350
12
Line two baking sheets with parchment paper; set aside
13
Using 1 heaping teaspoon of dough apiece, shape 1-inch balls
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.
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
16
Transfer to a wire rack, and let cook completely
Leave a reply