This is not a cookie for someone seeking immediate gratification in the form of a 15-minutes-from-scratch-to-baked-cookie sort of recipe. This is not your average chocolate cookie; this cookie is chocolate perfection. It's a weekend in Aspen cookie, it's shoppping in Barney's cookie; this cookie ain't no Safeway Special. It feels like a high maintenence cookie... and is in fact a Martha recipe! (Damn her to hell for setting the bar so high and delivering!)
The recipe produces 4 portions of dough that can be popped in the fridge and baked over several days. The result? Dangerously good chocolate cookies which are gooey on the inside; firm, crackled, and dusted with confectioners sugar on the outside.
Chocolate Crackle Cookies
8 oz bittersweet chocolate, corsely chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 tsp salt
8 tablespoons (1 stick) 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 on a heat-proof bowl, or the top of a double broiler, over a pan of simmering water. Set aside to cool. Into a small bowl sift together flour, cocoa, baking powder, and salt.
In another bowl, using an electric mixer beat butter and light brown sugar until light and fluffy (3-4 minutes). Add eggs and vanilla. Beat until combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until combined. Divide dough into quarters, wrap with plastic wrap and chill in refridgerator until firm (at least 2 hours).
Preheat the oven to 350. Line baking sheets w/parchement paper (or use a SilPat). On a surface dusted with confectioner's sugar, use your hands to roll each portion of the dough into a log 16 inches in length and about an inch in diameter. Wrap logs in plastic wrap and return to the refridgerator to chill (at least 30 minutes). Cut each log into 1-inch pieces and toss in confectioner's sugar a few at a time, rolling to completely cover each ball. Place cookies on sheets 2 inches apart. bake until cookies have flattened and sugar splits (12-15 minutes).
Transfer to a wire rack and cool completely. Store in an airtight container for up to a week... if you don't eat them all first! Many thanks to my husband for test-driving this recipe for me!
Makes about 5 dozen.Posted by rebecca on March 08, 2003 | TrackBack