Throwback Thursday! Here’s a recipe I posted about a month after I started blogging, way back in the dark ages. It was time to get rid of the cringe-worthy yellow pictures, and replace them with slightly better, white-balanced images! Ha! Nevermind that these remind me of Christmas — they’re great anytime you want a chocolate fix! Enjoy!
{The rest of this post is from waaaay back when! xo}
How did it get to be December already!? The last year has gone SO fast. Between three months in Latin America, traveling around the U.S. this summer, and moving to Montana, it has been a whirlwind of a year. Wow. Life. It just keeps going! Reminiscing aside, December is awesome: it starts snowing in ernest (hopefully here, we want to ski!), twinkly lights appear everywhere, and it’s cookie season! It doesn’t matter what the occasion, if it’s December it is appropriate to make, give, bring, or consume cookies at any time.
These cookies are a staple from my childhood – not just around Christmas, but all year! My mom has a binder full of recipes clipped from newspapers or printed on old paper – this is one of those. I think her note on this says it was “delicious” in 1993. It was – and still is! I plan to post many more holiday recipes this month – including a lot of cookies.
Chocolate Crackles are great because they not only taste amazing – a soft chocolatey cookie somewhere between cakey and fudgey – but they also look fun with the crackled top of powdered sugar. I’ve tried several recipes for this cookie, and this one keeps its shape rather than falling flat after baking. Add a bit of peppermint extract and these would be a great chocolate peppermint treat! Or just serve it with some peppermint ice cream and chocolate sauce… WIN!
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, room temperature
- 2 cups sugar
- 2 tsp vanilla
- 4 oz unsweetened chocolate, melted and cooled slightly
- 4 eggs
- 1 cup powdered sugar
- Combine flour, baking powder, and salt in a small bowl.
- Cream together the butter and sugar until smooth and fluffy. Add melted chocolate and mix until incorporated.
- Add the vanilla, then eggs one at a time, mixing fully between additions. Stir in flour mixture.
- Let the dough chill until firm, about two hours.
- When dough is cold, roll into small balls before coating in powdered sugar and baking on a greased cookie sheet at 350 F for 10 minutes.
I can testify that these cookies are great. Thanks for the recipe.
I have been making here cookies for my students for years. Although this recipe calls for butter, the one I use has oil instead. I add A LOT oF chocolate chips too, to the batter in the final mixing for a triple chocolate taste. My students attest that these are good when slightly undercooked.
Sounds great, Georgina!