I’ve been feeling a little stressed, lately. Waiting for exam results, getting ready for (hopefully!) heading to university in September, and everything that might entail, combined with some rather unfortunate family drama has really taken it out of me.
Of course, being…well, me, there’s only one innate reaction I have, when feeling overwhelmed; I bake.
Now, I’m certainly not pretending to be anything but an amateur in the kitchen, but it’s a hobby I’ve harboured for as long as I can remember, and it’s a passion I’ve felt an overwhelming need to indulge in recent weeks.
Upon meeting with friends last week, a look of alarm quickly spread amongst them; concern, even, at the sight of my contribution to the get-together – two large packages of various homemade treats – ‘we know you’re cracking up when the mixing bowls come out’, mumbled A- through a mouthful of oatmeal cookie (because, no matter their concern about my personal state, they are always grateful for the homebaked goodies).
Of course, the moment I saw ‘Chocolate Crackle Cookies Recipe’ splashed across a recipe book, I laughed, A-‘s words springing instantly to mind, and I knew I just had to make them.
Plus, visually, these cookies are incredible.
Mind you, it could just be that, with the sheer amount of preparation these cookies entailed, I was expecting something…more.
Chocolate Crackle Cookies Recipe: (Makes 5 dozen)
Adapted from ‘Cookies: The Very Best Treats to Bake and to Share’ by Martha Stewart.
8oz chopped dark baking chocolate
1 1/4 cups all-purpose flour
1/2 cup cocoa powder (not powdered hot chocolate)
2tsp baking powder
1/4tsp table salt
1/2 unsalted butter (room temperature)
1 1/2 cups light brown sugar
2 large eggs
1tsp vanilla extract
1/3 cup milk (I use skim although the recipe recommends whole)
1 cup granulated sugar
1 cup icing sugar
- Melt the chocolate over a pan of boiling water (or in the microwave, if you prefer), and leave to cool. Separately, sift together the flour, cocoa, baking powder and salt.
- Cream the butter with the brown sugar until it’s pale and fluffy, then add the eggs, vanilla, and melted chocolate; to this, add the flour mixture and milk.
Divide the resulting dough into four batches, and wrap each of them in clingfilm. If you’re finding this difficult, you can just place each lot of dough into a separate bowl and cover.
- Preheat your oven to 180°C (gas mark 4), and divide each batch of dough into 16 (or less, if you’d rather have larger cookies).
Roll each piece of dough into a ball, then roll in the granulated sugar, coating the entire ball; do the same with the icing sugar, allowing it to coat the entire piece of dough.
- Place the dough balls onto baking trays (I always line mine with greaseproof paper, but if you have the silicon/non-stick variety, you can probably skip this step); bake for about 15 minutes, then allow to cool. I’d advise placing a baking tray or kitchen towel under your cooling tray to catch excess icing sugar. And, that’s it – you’re done!
If you don’t want to make this large a batch all in one go, you can always keep the dough in the fridge for 2-3 days, until you’re ready to finish making ’em.
I really hope you enjoyed reading through my adapted chocolate crackle cookies recipe. Fancy reading more recipes from my recent baking spree?