Wednesday, December 7, 2011

Crackled chocolate cookies

Crackled chocolate cookies are unbelievably cute, they have that gorgeous black and white look, the white shell naturally crackling to reveal the dark inside. The first time I saw that kind of cookie was this on, I wanted to try it but never got around to it. A couple days ago I came across that one on What's Gaby Cooking, I had just polished off the last few Oreo cookies and had a craving for chocolate. This is why something that rarely happens happened, I had to make them right away. I have to admit that I was disappointed that they did not turn out gooey at all but they were still delicious, it is not a crunchy it is more a chocolaty cross between cake and cookie and it is quite addictive.

A little warning before you start drooling (if you have not started yet...) that recipe is messy and takes time so you will need to be patient but your patience will be rewarded, I promise!!!

I just found one more recipe for crackled chocolate cookies to try from Martha Stewart, it's mint flavored and I will for sure let you know if I come around to it :).

Crackled chocolate cookies
- 1 c unsweetened cocoa
- 2 c sugar
- 1/2 c vegetable oil
- 4 eggs at room temperature
- 3 tsp vanilla extract (some mint extract would be delicious too)
- 2 c AP flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 c powdered sugar (for dusting)

 Combine the cocoa powder, sugar and oil, mix until you have dark very wet sand
 Add the eggs and vanilla, mix until incorporated
Add the flour, baking powder and salt, mix until incorated
Cover and refrigerate for at least 3h
 Preheat the oven to 350F, line a baking sheet with parchment paper.
Measure out small balls of dough, a cookie scoop is very handy for that and it is my personal opinion that the smaller the better for those cookies.
Roll the dough into balls with lightly oiled hands
Coat each ball in powdered sugar, the thicker the coat, the stronger the contrast once cooked, mine are on the light side
Place on the prepared baking sheet.
Bake 10 minutes, maybe they are gooey if you cook them less but they are still quite soft at 10 min.
Transfer to a cooling rack to finish cooling, enjoy warm with a glass of cold milk!!!!

1- Do not skimp on the resting period, at least 3h, it's like chocolate ganache, you need it to be firm to be a little easier to handle

2- Mint would be nice flavor in it

3- Keep some oil handy when rolling the cookies

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