By Todd Porter and Diane Cu
Updated May 23, 2017

During F&W Cookie Week, some of our favorite digital contributors are sharing their best holiday cookie recipes in a virtual swap. Post your favorite baking experiments on Instagram using #FWCookie. Here, beautiful Crack Cookies by White on Rice Couple's Todd Porter and Diane Cu.

There’s good food, and then there’s great food. Recipes that we can’t live without or that just blow everyone’s socks off are what we all label as “crack.” The reference is about addiction to crazy-great food: dishes that end up as only crumbs on the plate. These vanilla-chocolate crack cookies are just the type of dish that lives up to it name, and a dangerous obsession. When we serve these cookies, we attach a disclaimer to the plate or bag: Warning: These Are Addictive.

Soft, crumbly, melt-in-your mouth chocolate cookies are treats that make everyone happy. It’s not often that we find someone who doesn’t like a great, soft chocolate cookie, so these are our go-to cookies that serve many purposes. When there are new neighbors, we welcome them to the ’hood with a platter. If our mailman or UPS guy is working hard and delivering heavy packages to us, we’ll send out a thank-you in a bag of crack cookies. Need to apologize to someone? These are the perfect catalysts to start the conversation again and to admit that you screwed up.

And for the holidays? These double as the perfect holiday cookie, too, because the light dusting of powdered sugar adds the perfect analogy to soft, drifting snow. Better yet, pairing these with some eggnog or hot apple cider is a fabulous finish to a feast. Our favorite: Pass the bourbon, please. Ho-ho-ho. And remember, these cookies are totally legal!

Dark Chocolate Vanilla Crack Cookies
Total: 3 hr
Makes 24 to 30 cookies
These chocolate cookies are best eaten while still warm (aren’t most cookies?) or at least on the same day.

3/4 cup all-purpose flour (100 gm)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt or sea salt
8 ounces dark chocolate, chopped (225 gm)
3 tablespoons unsalted butter (45 gm)
1 tablespoon vanilla extract
2 large eggs, at room temperature
1/3 cup sugar (65 gm), plus extra for coating
Confectioners’ sugar, for coating

1. With racks positioned in the upper and lower thirds of the oven, preheat the oven to 325°. Line a couple of baking pans with parchment paper. In a bowl, whisk together the flour, baking powder and salt for at least 20 seconds. Set aside.

2. Combine the dark chocolate, butter and vanilla extract in a medium bowl; place it over a pot of simmering water to gently melt the chocolate and butter. Remove the bowl from the heat.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and 1/3 cup sugar and whip on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. Gently stir in the melted chocolate mixture until combined. Stir in the flour mixture until just combined. Cover and refrigerate until firm (1 to 2 hours).

4. Pour the granulated sugar and confectioners’ sugar in a separate small bowls. Form the chilled dough into 1 inch balls. Roll the balls in the granulated sugar, and then roll in the confectioners’ sugar to coat. Place on the prepared baking sheets, spaced about 1 inch apart.

5. Bake for 6 minutes then rotate the cookies sheets and bake for another 6 to 8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake. Let the cookies cool on the baking pan until firm enough to handle, then transfer to a cooling rack.

MAKE AHEAD The dough can be refrigerated for up to 5 days or frozen for up to 1 month.