11 January, 2020
Crackled Chocolate Cookies
Yields: About 3 dozen
2 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1 teaspoon espresso powder (optional but recommended)
½ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups light brown sugar
1 stick Crisco baking sticks shortening OR 1 cup Crisco all-vegetable shortening
1 teaspoon real vanilla extract
2 large eggs, room temperature
⅔ cup miniature semi-sweet chocolate chips
½ cup granulated sugar – in a small shallow bowl or saucer
½ cup powdered sugar – in a small shallow bowl or saucer
In a small bowl, lightly stir together the flour, cocoa powder, espresso powder, salt and baking soda. Set aside.
In a large bowl with an electric mixer, beat the brown sugar, Crisco and Vanilla extract on medium speed until well blended. Add the eggs, one at a time, and mix well. Gradually add the flour mixture from the small bowl and beat just until blended.
With a strong spoon, stir in the miniature chocolate chips. Cover the bowl and chill for at least 2 hours.
Preheat oven to 375°
With a cookie scoop, make the dough into 1 ¼ inch balls. Using your hands, one at a time, roll each one into a round ball and coat it completely by rolling it in the granulated sugar. Then roll it in the powdered sugar and place each coated ball 2 inches apart on a baking sheet lined with parchment paper.
Bake 8-10 minutes. They should set up firmly but not brown. Cool 2 minutes, then use a spatula to remove each one to wire rack to cool completely. Sprinkle with additional powdered sugar, if desired.