Tuesday, March 4, 2014

DOUBLE CHOCOLATE CRACKLES

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, melted
2 large egg, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners' sugar

Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper; set aside.

Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the sugar until well coated. Place 1-inch apart on the baking sheets.

Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets then remove to wire racks to cool completely. Store in a airtight container for up to 1 week.

Yield: About 24 cookies.

Note: This is a recipe I got a few years ago from a Food Network Magazine.

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