Hello again! I can’t believe I’m back with another Sweet Saturdays post again! It really has been far too long :(
But today, I’m bringing you one of my favorite holiday cookies that I’ve been helping make/making myself since I was a kid.
These Chocolate Crackle cookies by Martha Stewart are a staple in my house at Christmas time, and although Christmas is over now I wanted to share them with you guys so you can either make some to enjoy in time for New Years, or just save the recipe for next year :P
If you are a huge fan of chocolate (like Mr. Envoy is), then these are definitely going to be for you! They’re rich and almost cake-like and covered in powdered sugar; and although they’re very messy each bite is worth it – I promise!
<3 and harp strings,
P.S. A quick apology to my family because I didn’t bring these to Christmas dinner this year. Since Mr. Envoy helped me bake them, some of them ended up very large so we didn’t end up with as many as usual and opted to just be greedy and keep them at home for ourselves :P
Chocolate Crackle Cookies
Makes about 4 dozen cookies (recipe originally from Martha Stewart)
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
8 tblsp (1 stick) unsalted butter, room temperature
1 1/3 cups brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup powdered sugar, plus more for rolling
1. Break bittersweet chocolate into small pieces and put into microwave safe bowl. Microwave on half power (50%) for 1 minute and stir. If chocolate is still not melted, continue microwaving at half power (50%) in 30 second intervals and stirring in between until melted. Set aside to cool once melted.
2. Add flour, baking powder, cocoa, and salt to a bowl and whisk together.
3. In a stand mixer fitted with the paddle attachment, add the brown sugar and butter and mix until light and fluffy. Add eggs and vanilla and beat until well combined. Add melted chocolate.
4. With the mixer on low speed, alternate adding in the dry ingredients and milk until just combined.
5. Separate the dough into plastic wrap, and put in the refrigerator until firm – about 2 hours.
6. Preheat oven to 350 degrees F. Set out two small bowls, one with granulated sugar and the other with powdered sugar for rolling the dough in. Take out one package of dough and start rolling it into small balls – about the size of a golf ball (give or take). Roll each ball in the granulate sugar, then the powdered sugar until no chocolate is visible. Place on Silpat-lined cookie sheet and bake until the cookies have flattened and the sugar has split – about 12 to 15 minutes.
7. Cool on wire rack and enjoy!