Master Chocolate Crackles
The tops of these chewy cookies are puffy and cracked.Packed full of chocolate flavor and so good.Be sure not to overbake them.
Yield
50 servingsPrep
25 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
butter
softened |
|
| 1 ¾ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
plus 2 tablespoons flour |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
butter
softened |
|
| 414 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
plus 2 tablespoons flour |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
powdered sugar
|
|
Directions
In the top of a double boiler, melt the chocolate over barely simmering water.
Remove from the hot water and stir in the vanilla. Set aside.
In a large mixing bowl, cream the butter and sugar together, then beat until fluffy. Add the eggs and beat well.
Add the chocolate mixture and beat until well blended.
Combine the flour, baking powder and salt.
Add to the batter, ½ cup at a time, mixing after each addition only enough to bend the ingredients.
Cover the bowl and chill the dough in the refrigerator for 2 hours.
Preheat the oven to 350℉ (180℃). Lightly grease cookie sheets. Spread the powdered sugar on a plate.
Shape heaping teaspoonfuls of dough into balls. Roll the balls in the powdered sugar then place them 1½ inches apart on the cookie sheets.
Bake for 10 to 12 minutes, or until the tops of the cookies are puffed and crackled.
