Double Chocolate Crackles
My last crackle cookies were so delicious, I was eager to make more. I was invited to two Superbowl parties, so I made a batch of cookies to split between the parties. I'm not a big chocolate fan myself, but these were pretty good cookies! I definitely liked the double ginger crackles the best. (The longest lasting cookies in the batch tasted fantastic!! But remember, I'm not a huge chocolate fan....) The neat part of these cookies is that there are melted chocolate chunks in them along with the chocolate and cocoa in the cookie itself. The orange zest in the cookies really added to the flavor of the cookies.
This was the first time I finally used my bigger Kitchen Aid, so it was fun to figure it out. (I got chocolate batter all over it!) I bought two silicone tray liners and those made it very easy to slip the silicone off the tray and onto the cooling racks. The cookie dough seemed a little greasy when trying to roll it into balls. Rolling just the top of the ball in sugar made it go faster than the last time I made crackle cookies, where I just rolled the whole ball in sugar.
(Although these cookies were really good, personally I'd rather have a brownie!)
- Double Chocolate Crackles (Fine Cooking 89, p. 71)
