The Big Cookie Project: Week 5

I can't believe it has already been five weeks, and numerous batches of cookies later. I know I said in the first week that I would try not to do any cookies that I had made before, but this recipe is one of my faves. It tastes great, and looks very pretty as well. The only downfall of this cookie is during prep-time. It does get a little messy with all of the powdered sugar, but is definitely worth it! Here you go:

Chocolate Crackle Cookies:

8 ounces bitersweet chocolate, finely chopped

1 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon pure vanilla extract

1/3 cup whole milk

1 cup granulated sugar

1 cup confectioners sugar

Directions:

1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a bowl.

2. With a mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2 t0 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in two batches, alternating with the milk. Divide dough in to four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

3. Preheat oven to 350 degrees. Roll in granulated sugar to coat, then in confectioners sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.

4. Bake until surface cracks, about 14 minutes.

***Some things that I did extra were when after placing the balls on the cookie sheet, I flattened the balls slightly with the palm of my hand. It also gets messy when you are rolling the dough in to balls, it helps if your palms are slightly wet. If they are too wet, it gets to be a big chocolatey mess.

Hope you have fun with these. They will be going camping with me this weekend :)