* Exported from MasterCook *
Chocolate Crackles
Recipe By :Jeannette Field
Serving Size : 48 Preparation Time :0:00
Categories : New Recipe Regular Sweet
Amount Measure Ingredient -- Preparation Method
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8 ounces bittersweet chocolate -- coarsely chopped, or 6 oz bittersweet chocolate and 2 oz semisweet chocolate- * see note
2 3/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon -- or to taste - **see note
1/2 cup unsalted butter -- (1 stick) room temperature
1 1/3 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar
1. Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to cool. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add flour mixture intermittently with milk. Mix on low speed until just combined. Shape dough into a flattened disk, and wrap with plastic wrap. Chill in the refrigerator until firm, about 2 hours.
3. Preheat oven to 350'. Line two baking sheets with parchment paper; set aside. Using 1 heaping teaspoon of dough apiece, shape 1-inch balls. Roll each in confectioners' sugar until completely covered. If any cocoa-colored dough is visible, roll dough in confectioners' sugar again. Place the cookies on prepared baking sheets, 2 inches apart. Bake until flat and the sugar coating splits, 12 to 15 minutes, rotating halfway through.
4. Transfer to a wire rack, and let cool completely. Store in an airtight container up to 1 week.
Source:
"Based on Martha Stewart Holiday Cookies Magazine"
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Per Serving (excluding unknown items): 107 Calories; 5g Fat (39.2% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : * I ran out of bittersweet chocolate, so I used 2 squares of semisweet chocolate.
** I thought this could use some cinnamon. I started with 1/2 tsp. You can add more if the taste is not right for you.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0