Chocolate Crackle Cookies

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

 How to Make Colored Powdered Sugar, please

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

and chocolatey! 

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

Martha Stewart

• 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!!