Thursday, December 30, 2010

Double Chocolate Crackles

 Let me start off by saying this is one of the best cookies I've ever made!
They remind me of a chocolate doughnut, nough said? No not enough
I forgot to mention how extremely easy and fast they are to make.
I took these to a pot luck and everyone asked for the recipe.

Double Chocolate Crackles
adapted from Food Network magazine

- 1 1/2 c. all purpose flour
- 1/2 c. granulated sugar
- 1/2 c. natural cocoa powder
- 3/4 t.baking soda
- 1/2 t. salt
- 6 T. unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 c. white chocolate chips
- 1 c. confectioners' sugar

1. Whisk the flour, granulated sugar, cocoa powder, baking soda 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.

2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of dough
into balls, then roll in the confectioners' sugar until well coated. Place 1 inch
apart on the baking sheets.

3. Bake until the cookies are puffed and the tops are cracked, about 10 minutes.
Let cool 2 minutes and transfer to a rack to cool completely. Store in an airthight
container up to 1 week.

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