Martha Stewart's Chocolate Crackle Cookies

Need another reason to buy Martha Stewart's Cookies? How about these soft, rich Chocolate Crackles I made for a bridal shower this weekend?

They got rave reviews, but all the credit was due to Martha Stewart's editors.

Now, try and tell me you don't want the recipe. I won't believe you. You can find it after the jump.

Chocolate Crackles
Via Martha Stewart's Cookies

8 ounces bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners' sugar

Yields 5 dozen.

1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a bowl.

2. With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

3. Preheat oven to 350F. Divide each piece into 16 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper. Bake until surfaces crack, about 14 minutes (Ed. Note: If you want a softer, fudgier cookie, bake it for a few minutes less, depending on your oven). Let cool on sheets on wire racks.

Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.


Fun fact: Semisweet chocolate makes a great substitute for bittersweet, so don't be afraid to use Chip-Its instead of squares of bittersweet baking chocolate. That's what I used and, as I said, it turned out great.