Chocolate Crackle Cookies

Today I am sharing a recipe I actually made quite some

time ago and never got around to posting about.

As a matter of fact, I can't tell you exactly when I made them.

But believe you me, I certainly remember

just how scrumptious they were!

I first saw the recipe in an email from Bakerella,

but as it turns out...she got it from Martha Stewart.

Who knows where SHE got it from. :)

As you can see from the top picture above...

you will make an epic mess making these cookies.

Trust me...they're worth it.

They even package well for giving to awesome

neighbors who let you borrow stuff!

Then they tell you things like:

well, if I'm gonna get cookies whenever you

borrow something...take whatever you want!

:)

The ingredients are listed as in the original recipe...

you can see where I made a note of anything I changed.

Chocolate Crackle Cookies

• 8 ounces bittersweet chocolate, melted and cooled {I used semi-sweet}
• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature {I used salted}
• 1 1/3 cups brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 1 cup confectioners' sugar, plus more for rolling

Directions

1.Heat oven to 350 degrees. Chop chocolate into small chunks, and melt in a double boiler or in the microwave. Set aside to cool.

2.Stir together flour, cocoa, baking powder, and salt.

3.In a separate mixing bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined.

4. {I don't think I did this next part...knowing me, I probably stuck the whole mixing bowl in the fridge for 45 minutes to an hour.  Impatience at its best.} Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

5. Using your hands, roll the dough into balls about an inch or so wide.  If dough starts to get too soft or warm...stick back in fridge to chill. Roll balls in confectioners’ sugar again to coat completely.

6.Place the cookies 2 inches apart on a baking sheet. Bake until cookies have flattened and the sugar cracks, 12 to15 minutes.

7.Transfer from oven to a wire rack to let cool completely.

Makes about 4 dozen.


Remember...it's nice to share. But I won't tell if you don't.

Have I convinced you to add some

chocolate cookies to your life?

You will thank me...I know it.

Leaving a trail of crumbs here:

The 36th Avenue
Embracing Change
Love of Family and Home
Reasons To Skip The Housework
I Should Be Mopping The Floor
I Heart Naptime
Love Grows Wild
My Uncommon Slice of Suburbia
Home Stories A to Z
Clean and Scentsible
Lil' Luna
High Heels and Grills
Adorned From Above
The Jenny Evolution
A Peek Into My Paradise
Stone Gable
Anyonita Nibbles