I am so excited to share with you today this recipe for
Chocolate Crackle Cookies! The basic recipe comes
from Martha Stewart, but instead of rolling the cookies
in regular powdered sugar I rolled them in the colored
powdered sugar that I made from Sparkling Sugar!
I've been experimenting with colored powdered sugar
this week and if you haven't seen my post on
check it out!
Chocolate Crackles are one of my families favorite
Holiday Cookies. These cookies are made with both
melted chocolate and cocoa powder, so they're nice
To make the colored powder sugar, I put 2 oz Turquoise Sparkling Sugar
into my food processor and whizzed it until I got a powdery consistency.
I also whizzed the same amount of Pink Sparkling Sugar, and got pretty
pink powdered sugar!
You could also make some pretty colored powdered sugar
by sifting together: 1 cup powdered sugar with 1 teaspoon
powdered food coloring. (or just add powdered food coloring
until you get the shade you like!)
My pink colored sugar was really bright, so I ended up with a
nice bright pink powdered sugar!
I like the way this recipe measures out the pieces of
dough. Instead of using a cookie scoop to scoop out all
the dough, you roll the dough into logs, then slice the logs
into 1-inch pieces which you roll into a ball and toss into
the powdered sugar!
Pop them in the oven for 12-15 minutes, let cool and enjoy!
The Pink & Teal colors would be so pretty on
a Pastel Christmas Cookie Tray!!
CHOCOLATE CRACKLE COOKIES
- 8 ounces bittersweet chocolate, melted and cooled
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cups light-brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 cup powdered sugar - plain or colored
- Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
- On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in powdered sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a parchment lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
- Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
Hope you liked this little tip and use it to create lots of
pretty pastries!! Happy Baking!!