Sunday, April 12, 2009
Chocolate Crackle Cookies
Holy cow. January was the last time I baked anything really serious on the chocolate. No wonder I was having a hankerin' for these cookies. And boyhowdy, did they hit the spot.
Martha comes through again. With this recipe. There's a lot of steps to the process, but it's all quite simple and the result is beautiful cookies that taste delicious.
Chewy on the inside, crisp on the outside. Sweet. And rich.
Seconda couldn't decide whether these wrapped chocolate logs looked more like chocolate sausages or...you guessed it--poop. Once the dough is rolled in sugar, however, it's much more pleasing to the eye.
I don't have much else to say on this topic. I guess I need to pick something more difficult to bake next week.
Oh, I do have a question though: why is Dutch processed cocoa so hard to find? I visited no less than 5 grocery stores to find it. When I finally did find something close to it, it was actually a blend of regular cocoa and Dutched cocoa. What gives? Every recipe I could find for these kinds of cookies calls for it. Many other recipes I've encountered call for it. So, it's not a rare ingredient. Why do I have to look so hard for it? And do I really need it? Does regular cocoa behave in the same way?
Okay, so that was more than A question.
TGIP Rating--Chocolate Crackle Cookies--KEEPER--so good
Next up: Challah. Yeah you heard me. (When I said it at lunch today, Prima asked, "Like, holla at your boy?") No. Challah. Priestess, I know you have a family recipe you want to share with your shikse friend.
P.S. Happy Headless-Chocolate-Bunny Day!