Crackly-Top Chocolate Cookies

leave space between cookies, or this will happen

I made these for my aunt, she loves these cookies.  Me, not so much. They are incredibly tender and chocolatey, so I really should love them. I want to love them. I just can’t. I like them. There’s no life commitment with me and these cookies; we’re just friends.

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Crackley-Top Chocolate Cookies

Makes about 2 dozen cookies

Adapted from Whitewater Cooks Cookbook

8 ounces good quality dark chocolate
1 1/4 cups all-purpose-flour
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp Salt
1/2 cup butter
1 cup packed brown sugar
2 large eggs
1 tsp vanilla
1/3 cup milk or coffee or both
2 cups icing sugar

For the dough: Add chopped chocolate to a bowl and using a double broiler melt it. Set aside to cool.
In a small bowl, whisk together flour, cocoa, baking powder and salt.
In a large bowl, combine butter and sugar together until light and fluffy.
Add eggs and vanilla and beat until well combined. Add melted chocolate.
Add flour and milk/coffee alternatively to the butter mixture, starting and ending with the flour. Dough will be VERY sticky and wet, I left it in the mixing bowl to chill, with plastic wrap over top.  Refrigerated for at least 2 hours until the dough is firm.

Cooking the cookies: Preheat oven 350. Line a baking tray with parchment. Put icing sugar into small bowl.
Using a teaspoon, scoop dough into icing sugar bowl.  Roll into to completely cover, while shaping into a ball. If any cocoa coloured dough is visible, roll in sugar again.
Place balls on parchment lined cookie sheets 2 inches apart. They will spread!
Bake until flat and sugar coating splits, 12-15 minutes. Cool until ready to eat. They keep in a sealed container on the counter for 1 week, in the fridge for up to 2 weeks or in the freezer until you’ve forgotten when you made them. By that point, they’re probably freezer burnt, indistinguishable and stale discs.

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