Chocolate Crinkle Cookie

This is Martha Stewart's chocolate crackle cookie recipe. They're chewy, rich, and chocolatey. They're classic appearance comes from rolling the dough in two layers of sugar.

If you only use powdered sugar, it'd melt into the cookie when cooked and lose its white appearance. Adding a layer of granulated sugar underneath forms a crust that allows the powdered sugar to stay intact. 

Cook these until the surface starts to crack. They may seem under baked, but they'll set as they cool. 

This recipe results in a beautiful cookie with a nice crackled white crust. 

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Recipe

Makes: 36 cookies                    Time: 20 minutes 

Ingredients

• 8 ounces bittersweet chocolate, coarsely chopped 

• 1 1/4 cups flour 

• 1/2 cup cocoa powder 

• 2 tsp baking powder 

• 1/4 tsp salt 

• 1/2 cup (1 stick) butter, softened 

• 1 1/2 cups light-brown sugar 

• 2 large eggs 

• 1 tsp pure vanilla extract 

• 1/3 cup whole milk 

• 1 cup granulated sugar 

• 1 cup powdered sugar 

Directions

1. Preheat oven to 350 F degrees. Microwave chocolate for 30 second intervals stirring in between. Once melted, let cool. 

2. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then add the melted chocolate. Reduce speed to low; mix in flour, cocoa powder, baking powder, and salt in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours. 

3. Divide each piece into 1 inch sized balls. Completely coat each ball in granulated sugar then in confectioners' sugar. Space 2 inches apart on baking sheets lined with a silpat or parchment paper. 

4. Bake until surfaces crack, about 14 minutes. Let cool 5 minutes before transfering to wire racks.