Dark Chocolate Crackles
from Fine Cooking
2 1/2 cups (11 1/4 oz.) unbleached all-purpose flour
1 tsp baking soda
1/4 tsp sal t
8 ounces (1 cup) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2/3 cup (2 oz.) unsweetened cocoa, sifted if lumpy
2 tsp finely g rated orange zest
1 tsp pure vanilla extract
3 large eggs
8 ounces bittersweet chocolate, melted and cooled until barely warm
3/4 cup (4 oz.) chopped chocolate (white, bittersweet or semisweet)
1/3 cup granulated sugar; more as needed
1. Position a rack in the center of the oven and heat the oven to 350* F. Line three large cookie sheets wit h parchment or nonstick baking liners.
2. In a medium mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
3. Shape the dough into 1 1/4-inch balls with a small ice-cream scoop or two tablespoons. (The balls may be frozen for 1 month. Thaw them overnight in the refridgerator before proceeding with the recipe).
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookes are puffled and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookes are puffled and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
They crackle up and your home smells like a chocolate oasis!
Bon Appetit!
"grumble grumble"
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