Ingredients: |
Ingredients: 1 stick plus 2 tbsp. unsalted butter, cut into 10 pieces
1¼ cups light brown sugar
10 oz. bittersweet chocolate, coarsely chopped
2½ cups all purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/9 tsp. ground cloves
2 large eggs
|
Directions: |
Directions:Put the butter, sugar, and chocolate in that order into a 2-quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl.
Sift together the flour, cocoa, baking soda, salt, cinnamon, and cloves.
Working with a mixer, add the eggs, one at a time, beating on low until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days.
Position the racks to divide the oven into thirds and preheat the oven to 350º. Line two baking sheets with parchment or spray with cooking spray.
Working with 1 tbsp. of dough at a time, roll the dough between your palms to form firm, shiny balls. Place the balls about 1 inch apart on the baking sheets and lightly press each one down a tad with your fingertips.
Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies should be delicately firm and crackled across the top (it's better to under than over-bake). Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then gently transfer to a rack; cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches. |
This recipe for Midnight Crackles, by 