Dec 17
Chocolate CracklesLeave a comment

Let the holiday baking begin! I promised cookies galore and I am upholding my promise. These are the first beauties I tried out. In my last Food Network magazine, I folded over so many pages of delicious recipes I didn’t know where to begin. These cookies seemed the least complicated and they definitely delivered on flavor. I would say this cookie is the perfect marriage between a brownie and a cookie. If you are looking to spice up your holiday cookie repertoire, make sure you rotate these in!

Only a few more hours left for the giveaway!

Chocolate Crackles
Recipe by Food Network Magazine
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners’ sugar

What you’ll do:

Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners’ sugar until well coated. Place 1 inch apart on the baking sheets. Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

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