I have more work to do lately, ^^”, so I have to stay with my sister a lot. I’m happy with that because my nephew, he is one of my best customer, haha.
This time I make the chocolate crackle cookies for him. A sweet cookie that’s kids will love, ^^, and it starts form the look of it. The moment that he saw the cookies he asked “Why it has a white powder over it?” So I told him that it’s confectioner’ sugar, that I rolled the cookie dough with it and while baking the cookie spread out, and crate this look.
Because I made it for my nephew, I use only 50% chocolate but it’s too sweet for some adults (like my mom) so, if you want it to be more bitter, you can use chocolate with more cocoa mass, 70% will be great too.
The cookie will be very soft when coming out of the oven but it will firmer after cooling, so don’t worry ^^.
115g ………………………….. Dark chocolate (50-70% depend on your taste)
85g ……………………………. All purpose flour
50g ……………………………. Cocoa powder
1tsp …………………………… Baking powder
…………………………………… A pinch of salt
65g ……………………………. Butter
180g ………………………….. Brown sugar (you can use only 170g)
1 ………………………………… Egg
1/2tsp ……………………….. Vanilla extract
35ml …………………………. Milk
………………………………….. Granulated sugar (for coating)
………………………………….. Confectioners’ sugar (for coating)
Sift the flour, cocoa and baking powder together.
Melt the chocolate by putting the chocolate in bowl and place over the hot water bowl (don’t let the bottom of the bowl touch the water), stir until melt.
Beat the butter with brown sugar and a pinch of salt until light in color.
Beat in the egg, vanilla and melted dark chocolate.
With mixer at low speed, mix in half of the flour mixture, follow by the milk and the rest of the flour, mix well in each addition.
Cover the bowl plastic warp, and refrigerate for 2 hours.
Preheat the oven to 180°C.
Line 2 baking sheet with baking paper.
Roll the cookie dough into a balls (if it starts to melt refrigerate again).
Coat the cookie with granulated sugar, then the confectioners’ sugar, and place the cookies on the prepared sheet pan.
Bake for 14 minutes, and let the cookies cool on the baking sheet.
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