Chocolate Crackles - Bittersweet

By mariannefeldman

Bittersweet Chocolate Cracks
Recipe excerpt from Simply Sensational Cookies
Nancy Baggett

With 12 ounces of chocolate in about two dozen cookies, these dark, rich, almost gooey bittersweet rounds (named for their dramatic surface cracks) pack a powerful chocolate punch. I've seen numerous versions similar to this recipe circulating-it's no wonder they're popular!

The particular chocolate used is really the key to the character of these cookies, so pick whatever blend pleases you that falls within the 60 to 70 percent cacao range. Some choices in this range are on the bitter and bold side; some are enticingly spicy or fruity; some are surprisingly mellow and smooth-and they will all work. But don't use a brand with a higher cacao content than what's called for; the chocolate will be more prone to melting, which can cause cookies to flatten too much during baking.

Yield: Makes about twenty-five 2 1/2-inch cookies

Ingredients

• 12 ounces 60 to 70 percent cacao semisweet or bittersweet chocolate, divided
• 3 tablespoons unsalted butter
• 2 large eggs, at room temperature
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon Grand Marnier, cognac, or cooled brewed coffee
• 1/4 cup unbleached all-purpose white flour

Preparation

Step 1

Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350°F. Line two large baking sheets with baking parchment.

Coarsely chop 7 ounces of chocolate. In a small heavy saucepan over lowest heat, stir together the chopped chocolate and the butter. Stirring constantly, warm until the chocolate is partly melted. Immediately remove from the heat. Stir occasionally until the chocolate completely melts and the mixture cools to warm.

With a mixer on low, then medium, speed (and using a whisk-shaped beater if available), beat together the eggs, sugar, vanilla, baking powder, and salt. Raise speed to high and beat for 8 to 12 minutes, until the mixture is as thick as sour cream, airy, and lightened in color. Reduce the mixer speed to low; slowly beat in the warm butter-chocolate mixture and Grand Marnier until evenly incorporated. Add the flour, beating just until evenly incorporated; scrape down the bowl as needed. Chop the remaining 5 ounces chocolate into chocolate morsel-size pieces, then stir them into the batter just until evenly distributed.

Drop the dough by rounded measuring tablespoonfuls, spacing 2 inches apart on the sheets.

Bake (middle rack) one sheet at a time, rotating the sheets from front to back halfway through, for 9 to 13 minutes or until almost firm when pressed on top; don't overbake. Slide the paper and cookies onto a wire rack. Let stand until they cool, then peel them from the parchment.

Storage: These are best when very fresh but will keep, airtight and at room temperature, for 2 days. They can be frozen, airtight, for up to 1 month; thaw completely before serving.

Tip: This recipe calls for baking parchment because it keeps the cookies from sticking and scorching. Don't try to bake them without it.