This recipe has been featured in a post on The Recipe Girl blog: Dark Chocolate Crackles
Dark Chocolate Crackles
Yield: About 5 dozen cookies
Prep Time: 30 min
Cook Time: 12 min
These are a really chocolatey cookie- terrifically rich with flavor and a touch of orange.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2/3 cup unsweetened cocoa, sifted
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
3 large eggs
8 ounces bittersweet chocolate, melted and cooled until barely warm
3/4 cup (4 ounces) chopped chocolate (white, bittersweet or semisweet)
1/3 cup granulated sugar; more as needed
1. Preheat oven to 350°F. Line cookie sheets with parchment or nonstick baking liners.
2. In a medium bowl, whisk together the flour, baking soda and salt. In a large mixing bowl, use a hand mixer to beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Beat in the eggs one at a time. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
3. Shape the dough into 1 1/4-inch balls with a small ice-cream scoop or two tablespoons.
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
*The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.
Source: RecipeGirl.com (Slightly adapted from Fine Cooking)