I made delicious chocolate crackle cookies last night. I had intended to make them for the Oyster Roast Saturday night, but didn’t get around to it. So here we go. They are now for me, Beau and my co-workers to enjoy. And yum! These will be in the book of keepers for me. They are soft and chewy and wonderful. Try them!
8 oz semi-sweet chocolate chips
1 ¼ c flour
½ c cocoa powder
2 tsp baking powder
¼ tsp salt
½ c unsalted butter
1 c light brown sugar, packed
2 large eggs,
1 tsp vanilla
1/3 c milk
2/3 c chopped walnuts
1 c (or more) powdered sugar
Melt chocolate in a small bowl over simmering water.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a bowl of an electric mixer, whip the butter and sugar together. Add the eggs, one at a time and then at the vanilla. Then slowly mix in the melted chocolate.
With the mixer on low, add the flour mixture and milk alternately. Stir in the chopped walnuts. (I used pecans.)
Cover the bowl and refrigerate for a couple of hours. Form the dough into 1-inch balls on a cookie sheet lined with parchment or a Silpat. Stick it all back in the fridge for a couple of hours. Roll the balls in powdered sugar so they are well coated.
Bake the cookies for 11-13 minutes on 350. And bam! Delicious!
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