I believe I pro…

I believe I promised a recipe for Killer Chocolate Cookies. That was some time ago. Finding time to blog can be difficult, what with the grandchildren running around, the dog needing attention, the husband needing attention, the holidays, and so forth. This recipe is worth waiting for if you are a chocolate lover!

DARK CHOCOLATE CRACKLES

 

2 ½ cups Kari’s Pastry Flour

1 tsp. baking soda

¼ tsp. table salt

½ lb. unsalted butter, room temperature

2 cups firmly packed brown sugar

1 ⅔ cup unsweetened cocoa powder

2 tsp finely grated orange zest

1 tsp vanilla extract

3 large eggs

½ lb bittersweet chocolate, melted and cooled until barely warm

¾ cup chopped chocolate (white, bittersweet, or semisweet)

⅓ cup granulated sugar, more as needed.

 

Preheat oven to 350 F. Line 3 large baking sheets with parchment paper.

In a medium bowl,whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add eggs one at a time, beating briefly between additions. Add melted chocolate and mix until blended. Add the flour mixture and mix on low speed until blended. Add the chopped chocolate and mix until blended.

Shape the dough into 1¼ inch balls with a small ice cream scoop or two spoons. (The balls of dough may be frozen for a month. Thaw overnight in the refrigerator before baking.)

Pour granulated sugar in a shallow bowl. Dip the top of each ball in the sugar and place, sugar side up, on the baking sheets. Bake one sheet at a time until the cookies are puffed and cracked on top. Let the cookies cool 5 minutes on the sheets before transferring to a rack.

Yields about 5 dozen cookies.