It's a jungle out there.
Driving a few blocks takes an hour.
The parking lots look like scenes from Braveheart.
I swear the woman that cut me off was wearing war paint as she came roaring out of oblivion and stole my spot in the mall parking lot. Did she really need to yell expletives and flip me off? She got the darn spot.
Let's lock ourselves inside. If you're in my part of the country, let's crank the air down and act like we are experiencing winter. Let's make spiked cider and watch Christmas Vacation. Let's blast Andre Bocelli's Christmas album and sing Celine Dion's parts (do this one for me... I've been banned from singing too loud due to a husband who needs his peace and quiet to study for the Bar exam). Let's make our houses smell like chocolate. Let's make it snow in the kitchen with powdered sugar.
Yep, that will do it. That will feel like Christmas.
These cookies are unreal. Chocolatey as chocolate can get. Smooth and creamy with a barely crusty exterior that is rolled and dusted in sugar. Whoever you spend your Christmas weekend with will be very happy you brought these along.
Leave a plate for Santa... he'll be impressed.
From my little kitchen to yours... Merry Christmas.
Chocolate Crackle Cookies
I have a sifter and sometimes I still don't feel like messing with it. If you do not have one or you are not in the mood, mix all dry ingredients in a bowl. Using a fork, fluff and sift all the ingredients with a fork. Make sure all ingredients are well mixed and no lumps of flour or cocoa powder remain. Chocolate is the star here so I used Godiva cocoa powder and bittersweet chocolate. The dough will be unbelievable sticky when first mixed. I had to spoon it onto the saran wrap. But don't worry... after two hours, it will be firm enough to work with. Make sure to take only one ball of dough at a time and I sprayed my hands with cooking spray, which helped to keep the dough from sticking to my hands. The dough will get harder to work with the longer it is out of the refrigerator.
8oz. bittersweet chocolate
1 1/4 cups flour
1/2 cups cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, softened
11/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powder sugar
Step by Step
Melt chocolate in a double boiler then set aside to cool. Sift together flour, cocoa powder, baking powder and salt in a bowl.
In a mixer or using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Mix in eggs, vanilla, and then the melted chocolate. Reduce speed to low mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
Preheat oven to 350. Take one ball of dough out of the refrigerator at a time. Working quickly, pinch off the dough and roll into one inch balls. Roll in the granulated sugar to coat, then in powder sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper. Bake until surfaces crack, about 12 to 14 minutes rotating sheets half way through. Take cookies out when edges are set, but be careful to not over bake. Cool on a wire rack and store at room temperature.