Chocolate Cookie Crackles
Dark chocolate peeks through the snow white coating of these delectable cake-like cookies. Rolling the dough first in granulated sugar helps keep the powdered sugar from sinking into the batter. Kids love to help roll the dough into balls and then through the sugars. These chocolatey cookies are perfect for tucking into school lunches or giving away as a holiday treat.
- Place chocolate chips in a medium sized microwaveable bowl and cook in the microwave for 1 minute. Stir chips and cook for 30 seconds more if chips are not completely melted. Set aside to cool.
- Place butter and brown sugar in a large bowl (or your stand mixer). Beat together using an electric mixer until light and fluffy, about 2 minutes. Add eggs and vanilla and mix to combine. Stir in the melted chocolate until completely incorporated.
- In another small bowl whisk together the flour, cocoa powder, baking powder and salt. Add the flour mixture to the chocolate mixture in two batches, alternating with the milk. The dough will be very wet at this point, almost like a cake batter.
- Spoon the dough evenly into two quart-sized zip top bags, seal and refrigerate until firm, about 2 hours.
- Preheat the oven to 350 degrees. Place granulated sugar and powdered sugar in separate bowls. Tear the bags open and cut each block of dough into 24 equal pieces. Spray your hands with cooking spray and roll each piece of dough into a ball. Roll each ball of dough first through the granulated sugar, then through the powdered sugar. Place 2 inches apart on baking sheets lined with parchment paper. Bake for about 15 minutes or until surfaces crack, rotating the baking sheets half way through. Let cool on the baking sheets set on wire racks.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.