The first attempt of this cookie it was so long ago. I did it, I didn’t like the result and I left his idea behind. Time passes, time flies and the fateful time comes to revisit ideas.
For those cracked ones, but what a comeback! They arrived in the form of yet another video. What do you think? I hope you like them, I dedicate a lot of time to producing them! 🙂 That feedback from Zamigo is always welcome, huh?
This recipe makes a lot, depending on the size, around 48 units (or 4 dozen). It doesn’t look like it’s going to work, it turns out to be a very different dough from the usual cookie dough. She’s fine, but very soft. I wouldn’t say liquid like cake, but almost there. However, have faith little incredulous grasshopper, the cold dough is something else.
This current recipe came from auntie Marthabut with a tip in Bakerella. Instead of just passing through the powdered sugar, it is first passed through the crystal. It adds an extra crunchy texture.
Cracked Chocolate Cookies
Makes: 20 units, depends on size
- 240 g semisweet chocolate (chopped)
- 175 g wheat flour
- 30 g cocoa powder (100% cocoa)
- 12 g chemical baking powder
- 1,5 g refined salt
- 115 g butter without salt
- 280 g Brown sugar
- 2 eggs
- 5 mL vanilla extract (or essence)
- 60 mL skimmed milk
- Crystal Sugar (to curl)
- impalpable icing sugar (to curl)
1 cup: 250mL | 1 tablespoon: 15mL.
- Melt the chocolate in the microwave or bain-marie. Mix well, reserve.
- In a bowl mix wheat flour, cocoa powder, baking powder and salt. Mix well and set aside.
- In the bowl of a mixer, mix the butter and brown sugar. Beat using the paddle attachment until creamy and uniform. Add eggs one at a time, and vanilla if using. Keep hitting.
- Add the melted chocolate and continue beating until smooth.
- Alternately add the milk and dry mixture, beating on low speed.
- Transfer to a bowl, cover with plastic wrap and let it rest in the fridge for at least 1 hour. The dough will be very soft.
- Heat the oven to 180ºC, line a baking tray with baking paper.
- With the dough chilled, divide it into balls weighing around 20g.
- Dip each ball first in crystal sugar and then in powdered sugar. Place on baking paper, leaving space between the balls. The cookies will spread well. To maintain their shape a little longer, place the baking sheet with the balls in the freezer for 5-7 minutes before baking.
- Bake for about 16-18 minutes. The aroma of roast and chocolate is unmistakable. Leave to rest on the baking tray for 5 minutes before removing to a wire rack and leaving to cool completely. Store in a container with a lid to maintain the texture.
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