With the holiday season in full swing, I thought it would be fun to spend the next week sharing some of my favorite cookie recipes.  Hopefully these recipes will inspire or at least keep you motivated while you do some of your holiday baking. I’m kicking off cookie week at The Urban Spork with Chocolate Crackles – these light, chewy treats have a snowy white appearance and seem like the perfect cookie for the season.

Makes 4 dozen

Ingredients

• 8 oz. 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 stick unsalted butter, softened
• 1  1/2 cups packed light-brown sugar
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup whole milk
• 1 cup granulated sugar
• 1 cup confectioners’ sugar

Directions

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 medium bowl; set aside.

Mix 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; add flour mixture in 2 batches, alternating with the milk.  Divide dough into 4 equal pieces.  Wrap each in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350°F.

Divide each piece into 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.  Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

adapted from a recipe found here

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