ONE OF THE BEST COOKIES OF ALL TIME!!!

THESE ARE SOME OF THE BEST COOKIES EVER...I USE TO BUY THEM AT THE FARMERS MARKET EVERY WEEK BUT NOW I FOUND THE RECIPE I WILL BE MAKING THEM OFTEN..I WANTED TO POST THIS RECIPE SO YOU GUYS CAN TRY THEM TOO..IF YOU ARE NOT A COOK OR BAKER JUST BUY THE INGREDIENTS AND I WILL BE POSTING STEP BY STEP PICTURES AND INSTRUCTIONS MIDDLE OF NEXT WEEK!

Chocolate Crackle Cookies

Makes about 4 dozen

8 ounces bittersweet chocolate, finely chopped

1 1/4 cups all-purpose flour

1/2 cup Dutch cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, room temperature

1 1/2 cups light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup whole milk

1 cup confectioners' sugar

1 cup granulated sugar

Directions

Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Transfer the dough to a container and chill in the refrigerator until firm, about 2 hours.

Combine the confectioners and granulated sugars in a bowl. Use a small cookie scoop to scoop out dough and drop them into the sugar mixture, rolling to coat. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet or parchment paper. Bake at 400 until cookies have flattened and the sugar splits, 10 to 12 minutes.

Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week

K JAGGERS

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