December 16, 2014
Inspired by Martha Stewart’s Crackles
Makes approximately 4 dozen cookies
8 ounces bittersweet chocolate, finely chopped
2 teaspoons instant espresso powder, such as Medaglia D’oro
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup unsweetened Dutch-process cocoa powder, sifted
1¼ cups granulated sugar, divided
¼ cup packed light brown sugar
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
½ cup confectioners' sugar, sifted
1. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Whisk in the espresso powder, and set aside to slightly cool.
2. Whisk together the flour, baking powder and cocoa in a small bowl.
3. In a medium bowl, whisk together ¾ cup of the granulated sugar, the brown sugar, eggs and melted butter. Gradually whisk in melted chocolate until smooth. Stir in the flour mixture. Refrigerate until firm, at least 3 hours and up to 2 days.
4. Preheat the oven to 325°. Line two baking sheets with parchment paper. Take the remaining ½ cup of sugar and place in a shallow bowl. Put the confectioners’ sugar in a separate small shallow bowl.
5. Using a small ice cream scoop, scoop the dough and then roll into balls using your palms. Roll the balls first in the granulated sugar and then roll in confectioners' sugar to coat. Transfer to the prepared baking sheets, spacing each ball 1 inch apart. Bake until slightly firm in the center, about 12 minutes. Let the cookies cool slightly on baking sheets set on wire racks. Transfer the cookies to racks, and let cool completely.