During a farmers market trip a couple years ago, I discovered a wonderful cookie I’d never previously tried. It’s crackly and a bit crisp on the outside and chewy, almost gooey like a brownie, on the inside.
They’re called Chocolate Crackle Cookies, which makes sense when you learn that the dough balls are rolled in powdered sugar and crack open as they bake, giving you a glimpse of the sophisticated goodness inside!
My cookie source at the market started his own restaurant and no longer sells the cookies, so I went in search of a recipe to make them myself. Most recipes I found called for vegetable oil, but I prefer butter in my cookies, so I kept hunting until I found this America’s Test Kitchen version.
I finished baking these beauties shortly after midnight last night and they’re delicious! Unsweetened cocoa and unsweetened chocolate prevent them from being too sickly sweet, despite the sugar coating. They were even better today than in the middle of the night. I’ll happily add these to my cookie repertoire!
1 year ago today: Jewish penicillin
2 years ago today: Apricot chocolate chip cookies
What was your #OneGoodThing today? Please share in the comments!