Chocolate Crackles

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.

  1. 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.
  2. 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.
Got it? Good. Now, let’s get back to the recipe. First, melt your chocolate. Either, in a glass bowl over a pan of simmering water at very low heat or in the microwave for about 40 secs to 1 min. In either case, make sure you add 2 tablespoons of water to it just so that it is smooth. Set aside.
In a bowl, sift together flour, cocoa powder, baking powder and salt. Set aside. In another bowl, beat butter and brown sugar with an electric mixer until pale and fluffy, precisely 2 minutes. From this point on its a good idea to mix with a spoon. If you want to continue with the electric mixer, use at low speed and with short pulses. Don’t over do it. Mix in eggs and vanilla extract and then the chocolate.
Mix in the flour mixture in two batches alternating with the milk. Divide the dough in four equal pieces, wrap in plastic and refrigerate for two hours or until firm. Preheat oven to 180 C or 350 F. Divide each piece into sixteen 1 inch balls. Roll first in granulated sugar and then in confectioners’ sugar.
Place two inches apart on a baking sheet lined with parchment paper. Bake for about 14 minutes. The surface will crack as the cookies rise.
Let them cool before moving to a plate. They can be stored in an airtight container for up to 3 days.
Good enough to try the recipe? Let me know in the comments below. Thank you for reading!

16 thoughts on “Chocolate Crackles

  1. So these soft cookies don’t go hard when you keep them outside? And I always used to think that cookies were supposed to be hard. At least from the outside, that is.

  2. hi there i want to know when do we seperate the mixture after adding the milk or before ,if before how much milk to add to both of them.and what should the batter look like after adding the milk,thick or smooth.thanks.

    • After adding the milk. Mix the flour mixture in two parts, alternating with the milk. Meaning. first add half of flour mixture then half of milk. mix. then the rest of flour mixture and then the milk. The end mixture will be slightly runny. That is why it needs to refrigerated or frozen before baking. 🙂

  3. drools* i have been banned from the kitchen, i made 7 cakes in 7 days and well everyone got too much sugar in em … they blame me =( Now I cant make these yummmmmy looking cookies. mauw.

    • Uh oh. I shall fix it. Thank you for telling me. You can always find a recipe by typing in the search link to the right. 🙂

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