Triple Chocolate Crackle Cookies

Triple Chocolate Crackle Cookies
About 3 dozen cookies

The surface of the cookie splits open while baking, revealing uneven stripes of the chocolate interior beneath the cracked white surface. Use top-quality chocolate, such as Scharffen Berger or choccookiesGhirardelli; it really makes a difference here. Note that the dough balls need to be frozen for several hours before baking, so plan accordingly and make room in the freezer for the baking dish ahead of time.

4 1/2 ounces bittersweet chocolate bar
1 1/2 ounces semisweet chocolate bar
2 ounces (1⁄2 stick) unsalted butter, cut into chunks
1 large egg
2 tablespoons light cream
1/2 teaspoon pure almond extract
1/2 cup (packed) golden brown sugar
1 1/3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar, approximate

In double boiler, melt bittersweet chocolate, semisweet chocolate and butter, stirring as it starts to melt until it’s smooth. In large mixing bowl, whisk together egg, cream, and almond extract. Add brown sugar and whisk until smooth. Add melted chocolate; stir with a wooden spoon until well mixed. Sift flour, cocoa powder, baking powder and salt into batter; stir until thoroughly combined. Cover and refrigerate until firm enough to handle, about an hour.

Line a small baking dish with waxed paper; have more waxed paper ready. Roll a heaping tablespoon or so of dough into a firmly packed ball, a little over one inch wide, transferring to the baking dish. When you have a full layer of balls, cover with waxed paper and make more balls; continue until all dough has been rolled. Freeze for at least
2 hours, or as long as overnight (for longer storage, pack the frozen balls into a vacuum-sealed bag and freeze for up to a month).

When you’re ready to bake, heat oven to 350 °F. Line two baking sheets with kitchen parchment. Place powdered sugar into a plastic bag. Add frozen balls, 6 at a time, to the bag; shake to coat and transfer to baking sheet, about and inch or so apart. Continue with remaining balls, working quickly to prevent the frozen balls from thawing. Bake for 8 minutes, then switch positions of the sheets in the oven, also turning the pans from front to back as you switch them. Bake until cookies are firm around the edges but still slightly soft in the center, 7 to 9 minutes longer. Cool on pans for 5 minutes, then transfer to wire racks (be careful, because the powdered sugar is hot); cool completely.


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