A word of warning, these cookies may be a choking hazard to some. (More on that later…)
My baking mojo has safely returned back to me in the last couple of days. In less than a week, I’ve baked up 4 different baked goods and I have plenty more things I would like to bake up my sleeves. Recently I had purchased too many bars of cooking chocolate as I was convinced that I had ran out of them at home; I hate it when that happens.
When I was searching for a cookie recipe to make to give to a friend as a birthday present, I stumbled upon Martha Stewart’s recipe for chocolate crackle cookies. Ahhhh chocolate crackle cookies.. I remember one of my sisters made these several years ago but from what I remember, they weren’t the best. They were dry and crumbly and the flavour of them weren’t that chocolatey. However, this recipe is from Martha Stewart. Surely she knows a thing or two about baking right?
As I was making the dough, I noticed that it was extremely runny. It had the same consistency of cake batter! The recipe does call for it to be chilled for 2 hours but I decided to chill it overnight so I can make it the following day. The original recipe calls for two chilling stages (the initial 2 hour chill and another 30min chill after the dough has been rolled out into logs) but I couldn’t be bothered with the second chilling step. With the exception of making pastry, I’m not the type of baker who likes to wait forever for something to chill before baking; I’m kind of impatient that way. So I decided to cut that second chill step only to save me time and to have these cookies earlier! Everything turned out fine.
There’s definitely something special about these cookies. They are slightly crispy on the outside but when you bite into them they are soft and chewy. Almost like a brownie but in cookie form! You get a strong hit of chocolatey goodness and it makes you want to keep reaching out for more. They are amazing if I have to say so myself and possibly one of the best cookies I’ve had in a while (these marblised cookies are up there as well)! Martha Stewart, you legend!
So back to why these cookies are a safety hazard. Having an abundance of cookies, I decided to give a bunch to one of my uni friends. When I gave them to her she had a cookie there and then and enjoyed it so much. Later on during the day, I received a SMS from her telling me that in an attempt to savour all the cookies, she tried to eat all the crumbs but instead inhaled it down her windpipe (in a moment of rush). Which then resulted in her choking to death in her lecture! I couldn’t help but laugh hysterically at her misfortune (oh I’m such a good friend). So let this be a warning to you all, slow and steady people! Enjoy these cookies!
Recipe from Martha Stewart Living, Vol 111 Feb 2003
Makes about 75 cookies
200g chocolate, finely chopped
1 1/4 cups plain flour
1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup (113g) unsalted butter, room temperature
1 1/3 cups brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1/3 cup milk
Icing sugar, for rolling
- Melt the chocolate over medium heat in a metal bowl over a saucepan of simmering water. Set aside to cool.
- Sift together flour, cocoa, baking powder, and salt.
- Cream butter and brown sugar until light and fluffy.
- Add eggs and vanilla, and beat until well combined.
- Add melted chocolate and milk and mix.
- Mix in dry ingredients until just combined.
- Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours (I chilled mine overnight).
- Preheat the oven to 180C (350F) and line baking trays with baking paper.
- Cut a heaped teaspoonful of the dough, coat it with icing and roll into a ball shape. (The dough is a little sticky to work with so I recommend coating the dough or your hands with icing sugar before rolling to prevent getting chocolate dough all over your hands.)
- Roll dough in confectioners’ sugar again to coat completely.
- Place the cookies 5cm (2 inches) apart on a baking tray. Bake cookies for 12-15minutes until cookies have flattened and the sugar splits.
- Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week (that’s if they last that long).