It’s raining here.
I am currently visiting my parents in China for winter break. It doesn’t get very cold here in Shanghai, obvious by the fact that it is currently raining in January. I had a very not-white Christmas this year. I kind of miss the snow and ice.
So I baked something to remind myself of the below-zero temperatures, white rooftops, and snuggling with a romantic comedy while it blizzards outside. Meet Chocolate Crackle Cookies!
These cookies have a unique texture similar to brownies, cake-y on the inside but rather crunchy on the outside. Not only are they tasty (someone referred to them as chocolate “crack” cookies once), they are very pretty, don’t you think?
To me, they are reminiscent of the tall mountains tops that are covered with snow all year round because it’s so cold up so high. When my mother brought some to work for her co-workers, I told her to tell them that they were called “Snow Capped Mountains” since it’s just a lot easier to translate (as “crackle” is a tough one).
- 8 ounces dark chocolate
- 1¼ cups all-purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 8 Tbsp unsalted butter, room temperature
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- ⅓ cup milk
- 1 cup powdered sugar, more as needed
- Chop the chocolate into smaller pieces and melt either with a double boiler or using a microwave, stirring every 30 seconds on low power. Set aside to let cool.
- Sift together flour, baking powder, cocoa powder, and salt into a medium bowl.
- In a larger bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla and beat until well combined. Add melted chocolate.
- With the mixer on low speed, alternate adding in milk and dry ingredients into wet ingredients in three additions until just combined.
- Divide dough into 4 quarters, wrap with saran wrap and refrigerate until firm, at least 4 hours.
- Preheat oven to 350 degrees. Prepare two baking sheets with aluminum foil or parchment paper.
- With clean hands, take about a tablespoon of the dough and roll into a ball, roll the ball in powdered sugar, completely covering, and place on baking sheet spaced 2 inches apart. Repeat with the rest of the dough.
- Bake until cookies have flattened and the sugar splits, about 12 to 15 minutes.
I hope that wherever you are, whether it’s 75 or below 10 out, you enjoy making these cookies. Because you can’t resist the fact that they taste great