These moist cookies are called crackles because as they bake the tops crack to form beautiful brown and white patterns.
1 cup granulated sugar
6 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup chocolate chips
1/3 cup minced candied ginger
1/2 cup confectioners' sugar
How to Make It
In a bowl, using an electric mixer, beat the granulated sugar with the butter. Mix in the eggs, then add the cocoa and vanilla; beat at medium speed until smooth and creamy. Scrape down the bowl and add the flour, baking powder and salt. Mix the dough for 2 minutes. Stir in the chocolate chips and ginger. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°. Line 2 baking sheets with parchment paper or foil. Form the dough into 1-inch balls and coat them generously with the confectioners' sugar. Arrange the balls 1 inch apart on the prepared baking sheets. Bake for about 12 minutes, or until the tops look cracked. Transfer to wire racks to cool.
Store in an airtight container for up to 3 days.
Ruby Porto is one of the few sweet wines that work well with chocolate dessertsit contrasts with chocolate like a drizzle of raspberry sauce. Look for the Fonseca Bin 27 or the Sandeman Founders Reserve.
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