Chocolate-Mint Crackles
Makes about 30. This
beautiful and tasty cookie was in a Martha
Stewart Living magazine. The dough
needs to chill for 3 hours before you form and bake these. If you have leftovers, they can be stored at
room temperature for up to 3 days.
2 oz.
bittersweet chocolate, finely chopped
1 c. flour
1 tsp.
baking powder
¼ c.
unsweetened cocoa powder, sifted
1 c.
granulated sugar
2 large
eggs
4 Tbs.
butter, melted
¾ tsp. pure
mint extract
½ c.
powdered sugar
Melt chocolate in a heatproof bowl set over a pan of
simmering water, stirring (or on 50% power for a minute or two in the
microwave).
Whisk together flour, baking powder, and cocoa in a small
bowl.
Whisk together granulated sugar, eggs, and melted butter in
a medium bowl. Gradually whisk in melted
chocolate and mint extract until smooth.
Stir in flour mixture.
Refrigerate until firm, at least 3 hours.
Heat oven to 325 degrees.
Roll tablespoons of dough into balls using your palms, then roll in powdered
sugar to coat. Transfer to
parchment-lined baking sheets, spacing each 1” apart. Bake until slightly firm in the center, about
15 minutes.
Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool
completely.
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