Carlos had a dessert contest for his Holiday Luncheon at work. I wanted to make these delectably delicious Red Velvet Chocolate Chip Cupcakes with Peppermint Frosting, but didn't have time. Instead I did Chocolate Crackle Cookies and guess what? We won. There were two winners for cookies and we were one of them. Who would have thought? Anyway, want to share the picture and the recipe. Very yummy and very pretty. Not sure if this picture does them justice, but anyway...won a $15 Gift Certificate to Panda Express. Not bad. I hope you try this recipe, because it's good.
Martha Stewart's Chocolate Crackles
8 oz. bittersweet chocolate, coarsely chopped (I've used various combinations of 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
1 stick (1/4 pound) 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
Melt chocolate (I do this in the microwave, checking and stirring every 30 seconds, but I'm sure Martha does this in a double boiler). Set aside to cool.
In a medium bowl, sift together flour, cocoa, baking powder, and salt.
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. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add flour mixture alternately with milk. Mix on low speed until just combined. Shape dough into a flattened disk and wrap with plastic wrap. Chill in the refrigerator until firm, about 2 hours.
Preheat oven to 350. Line two baking sheets with parchment paper; set aside. Using 1 heaping teaspoon of dough apiece, shape 1-inch balls. Roll each in confectioners’ sugar until completely coated. If any cocoa-colored dough is visible, roll dough in confectioners’ sugar again. (Or, if this is making you nuts, use my method, above.) 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.
Transfer to a wire rack, and let cook completely. Store in an airtight container up to 1 week.
1 comments:
I've been making these for years... they are Chase's all time favorite. I especially like the ornaments in the background.:)
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