Chocolate Crackles Cookies

Back to school this week. I am really happy with my less workload this semester. Besides the final year project, I am only taking two other classes. But experience tells me that I slack off more without any pressure. This semester is really about self-discipline. Anyhow, I have more time devoted to cooking and trying out new restaurants I guess. Yay!!! Today I am going to post about this Chocolate Crackles Cookies. Look at these cuties, they are so pretty and they do taste good, though it is a little too sweet for me. You can definitely adjust by using dark chocolate instead of bittersweet chocolate, and adding less sugar to the batter since there will be a layer of sugar on the top. 

Here’s my adjusted recipe (adapted from MarthaStewart, best step by step pictures on bakerella website):

Ingredients:

(Yield 4 dozens)

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

½ cup (1 stick) unsalted butter, room temperature

3/4 cup light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

1. 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.

2. 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.

3. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firmer, about 1 hour.

4. Cut each log into 1-inch pieces, and toss in confectioners’ 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 Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

CHECK OUT BAKERELLA FOR THIS STEP!

Chinese New Year is coming soon next week!! I will give you all a heads up that the next post will be about the traditional Chinese New Year snack: the sweet glutinous rice cake