Martha Stewart is the epitome of elegance and taste. I am not kidding you. Look at her website and tell me that no normal person can be THIS talented. I bet her parents sent her to a secret training center when she was young. She knows everything about a perfect home and by everything I mean EVERYTHING. I happen to have this book by her called Cookies and the best thing about it is that there are pages and pages of pictures and text that teach you how to beautifully wrap these cookies as presents. “Chocolate Crackles” was the first one I tried because they looked so good.
It is a bit of hard work but so worth it. Here’s what you’ll need.
Makes about 5 dozen:
8 ounces bittersweet chocolate, finely chopped
1&1/4 cup flour
1/2 cup good quality cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1&1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup granulated sugar (small grained sugar)
1 cup confectioners’ sugar (finely ground sugar)
I first made these back in 2009 and since then, I have messed up the recipe twice. Learn from my mistakes, and don’t do the following.
- Don’t over beat it. I’ll tell you how long to beat the batter. Make sure you time it or else your cookies will turn out flat.
- Double check what you’re adding. It gets confusing when there are this many ingredients. I forgot to add the milk last time and they dried out.