Our bed and breakfast in Maryland features baker extraordinaire Carole, who made these adorable chocolate cookies the other day; one that we don’t make regularly. I had forgotten just how good they are! I was just thinking that we haven’t posted a recipe here in a while, and so …voila: a favorite chocolate cookie recipe!
We’ve seen them referred to as pixies, crinkles and snowtops; but Carole maintains they are “Chocolate Crackles.” So here is the recipe, as adapted from a Land O Lakes cookbook that’s been floating around this kitchen for years.
It’s an unusual cookie recipe: it doesn’t involve creaming butter and sugar, adding eggs and flavoring, and then adding the dry ingredients, like most recipes do. It’s quick and easy, but there is time involved while the batter rests. Make a double batch and keep some unbaked in the freezer. You’ll be glad you did!
CHOCOLATE CRACKLES COOKIE RECIPE
1 stick sweet, unsalted butter
4 ounces unsweetened chocolate (4 1-ounce squares)
2 1/2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for dusting
Melt butter and chocolate together in a bowl set over barely simmering water. Stir frequently and set aside to cool when smooth.
In a medium bowl, whisk together 1/2 of the flour, sugar, baking powder and salt.
In an electric mixer, combine the eggs along with the flour mixture and the cooled chocolate/butter mixture and beat at medium speed until well mixed. Then, add the remaining flour and mix by hand. Cover with plastic and refrigerate for at least 2 hours or overnight.
Using a 1 inch ice cream scoop, make 1 inch balls of dough and dip into powdered sugar, pressing lightly to flatten cookie just a bit. Place on greased or parchment lined cookie sheet 2 inches apart (these do spread) and bake in a pre-heated 300 degree oven for 12 minutes, or until just firm to the touch.
Let cool completely on a wire rack and then,