Wednesday, December 12, 2012

Triple Chocolate Crackle Cookies {FB Cookie Swap}

If you follow me on Instagram (if you don't, you should really start... just sayin ;) ), you've probably seen me doing a lot of posts about cookies, and cookie swaps.

In case you haven't understood what I have been talking about, well this is it. Julie and Lindsay of The Little Kitchen and Love and Olive Oil put together this awesome Food Blogger's Cookie Swap, and even made all of the profits of it go to an amazing cause. They are pretty great ladies.

And I mean, why wouldn't anyone want to be a part of it?

You like... get cookies.

And you get to make cookies to send to people. And who says you cant make extra for yourself.

You'd be silly if you don't do that.

And then you get to meet some new people. And we also got a new spatula from OXO.

Is there any down sides at all? I think not.

I was really excited to be a part of it this year, because, I wasn't blogging last year, so I didn't get to be a part of it.

This year, I was all about it. I was so excited when I got the list of the girls I would be sending to. I only knew of one of them, so it is always so nice learning of and virtually meeting new people. The three girls that I got to send my cookies to was Jessica of A Kitchen Addiction, Bailey of Bailey Bakes and Kate of Fleur DeLicious. It was really great to "meet" you girls and I hope you enjoyed the cookies :)

The weeks after the names were given, it was a real treat getting the cookies in the mail. It was a fun game of anticipation, checking the mail daily just in case they came in. Being in an apartment meant that the cookies would just sit in the front office until I picked them up, and I wouldn't know if they came in unless I checked the mail.

So I checked the mail Every. Single. Day.

I also seemed to have perfect timing checking the mail right as the mail man was pulling up. And it takes him a very long time to put the mail in, so pretty much, I would walk away without my mail because I didn't want to bother him to give me my mail early.

I'm shy like that.

But I didn't mind checking the mail every day, because, that's pretty much my only exercise of the day.

True story. The life of a food blogger living in a rainy town. I know, I need to work on this side of me.

So thank you to Linda, Andrea, and Sarah for my cookies! They are all sooooo good, and it was great getting to meet you ladies as well!

Do you want to hear about the cookies now? Looking at them is making me wish I still had some here.

Light bulb! I just remembered I have more chilling in the freezer ready to be baked!

*that moment you remember you still have cookies that you love in the freezer*

Now I'm drooling. That's not pretty.

I'm sorry you have to see me like this. Excuse me while I go make those cookies.

..............

I'm back now. Now that I have more of these delicious cookies in hand, I can accurately tell you about them.

They rock! The original recipe is from Martha Stewart, but I upped the deliciousness by adding extra chocolate in the form of mini chocolate chips, and made them slightly richer with dark brown sugar instead of light brown sugar. Then on top of all that (literally), is powdered sugar, so that when it bakes, they crack and it looks like chocolate covered in snow. Sugary snow. Best snow Ive ever tasted. They are pretty much the best cookies ever.

Do you want the recipe? I think you do. You need to go make these... today! And give them away for Christmas. That is, if they make it past your mouth. I know the ones I sent the girls almost didn't make it out the door. I wanted to eat them all.

But I restrained myself.

Then I made more. And ate them all.

Now I made even more.

I'm not sure Matt will get any of these ones. Too bad for him... ;)

Thanks Lindsay and Julie for putting together this cookie swap. It couldn't have been more fun! :)

Triple Chocolate Crackle Cookies | Printable Recipe
makes about 4 dozen cookies

ingredients:
  • 8 oz semi sweet or dark chocolate chips, melted and cooled
  • 1 1/4 cup flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 1/3 cup packed dark brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1/2 cup mini dark chocolate chips
  • 1 cup granulated sugar, placed in a small bowl
  • 1 cup powdered sugar (more if needed) placed in a small bowl
directions:
  1. Melt the chocolate chips (first ingredient) in a microwave safe bowl, 30 seconds at a time. Do not overheat. Mix well after each 30 seconds of heating, until fully melted. Set aside to cool
  2. In a medium bowl, combine the flour, cocoa powder (sifted), baking powder and salt in a bowl and whisk together. Set aside
  3. In the bowl of a stand mixer, beat the butter and brown sugar until fluffy and soft, about 5 minutes
  4. Add in the eggs, one at a time, until fully combined. Add in the vanilla and then the melted chocolate.
  5. Turn the mixer to low speed and add in the milk and dry ingredients, alternating between the two and ending with the dry ingredients. Mix in the mini chocolate chips and then turn the mixer off.
  6. Using plastic wrap, divide the dough into four equal portions. Place on the plastic wrap and flatten into rectangles about 5 inches by 3 inches. Repeat with the remaining dough and place in the freezer for at least 2 hours but until needed. It will never get fully frozen, so you can freeze as long as you like.
  7. Once ready to use, pull out of freezer and preheat oven to 350F/180C.
  8. Using a sharp knife, cut the dough about 3/4 way through the dough into 12-15 squares, about 1" diameter, depending on how many you want.
  9. Wash your hands thoroughly. Rip off one square at a time, roll it in between your hands until it is a circle, roll into the granulated sugar until it is fully covered and then into the powdered sugar until it is fully covered. NOTE: I find it easier if I roll it in the granulated sugar twice. Once before rolling and then again after rolling in my hands. Otherwise, you may have to wash your hands every 3rd or 4th cookie to keep it less messy. But its up to you.
  10. Once fully coated in the powdered sugar, place onto a parchment lined baking sheet about 1 1/2-2" apart, and bake about 10 minutes, until slightly flattened and cracked. You don't want to over bake them, otherwise they will get too hard.
  11. Store in an airtight container for up to a week.
Adapted from Martha Stewart



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9 comments :

  1. these are possibly the best looking cookies I have seen this season! And your photos make them looking even more good lookin! I have these on my Christmas baking list already! Yey!

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  2. These cookies look fabulous and I bet they taste amazing!

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  3. Thanks for the cookies, Carla! I love that you added chocolate chips!

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  4. These cookies were to die for! I loved them! Oh yeah and so did my husband, who ate 3/4 of the bag the night we received them. Since that was my plan as well, I wasn't too happy to see the bag empty the next morning!

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  5. Yum!!! Snow cookies :D I wish we could cookie swap, I miss your treats :)

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  6. These look absolutely incredible! Can't wait to try them!

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  7. They look so cute, Carla! You're so sweet and I'm so glad you participated in the swap this year!! I can't wait for next year! :D

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  8. I love these cookies! I've been making them every year for a few years and they're just so darn good. And your cookies crackled beautifully! I hope you're okay and are just busy moving. Happy New Year one week late! :)

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