Another one of my favorite cookies to make during the holidays is from a recipe I found in a holiday Martha Stewart magazine years ago. It also appears in the Martha Stewart's Cookies cookbook.
Chocolate Crackles Cookies
8 ounces bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs
1 tsp. vanilla
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar
1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside to cool. Sift together flour, cocoa powder, baking powder and salt in a bowl.
2. With an electric mixer mix together butter and brown sugar on medium speed until pale and fluffy, 2-3 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 into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Preheat oven to 350 F. Divide each piece into (16) 1 inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on cookie sheet lined with parchment.
4. Bake until surfaces crack, about 14 minutes, rotating cookie sheets halfway through. Let cool on sheets on wire racks.
This cookie is very striking to look at. It has an intense chocolate taste, but is light at the same time. Enjoy!
Many hugs,
Kathy
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