MIDNIGHT CRACKLES
From Bon Appetit, the name describes both the unevenly crackled tops....and the hour at which you'll crave them. Time does not include chilling for 1 hour. DO AHEAD: Wrapped airtight, the cookies can be kept for about 5 days at room temperature or frozen for up to 2 months.
Provided by Sandi From CA
Categories Dessert
Time 40m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- Put the butter, sugar and chocolate in that order into a 2 quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl.
- Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves.
- Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl on low speed, add the eggs, one at a time, beating until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.).
- Position the racks to divide the oven into thirds and preheat the oven to 350°F Line two baking sheets with parchment or a silicone mat.
- Working with 1 tablespoon of dough at a time, roll the dough between your palms to form firm, shiny balls. (If the dough breaks as you work, squeeze and knead it a bit, then reroll it between your palms.) Place the balls about 1 inch apart on the baking sheets and lightly press each one down a bit with your fingertips.
- Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies should be delicately firm and crackled across the top. (It's better to under- than over bake.) Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature.
- Repeat with the remaining dough, cooling the baking sheets between batches.
Nutrition Facts : Calories 68.8, Fat 2.7, SaturatedFat 1.6, Cholesterol 14.6, Sodium 70, Carbohydrate 10.6, Fiber 0.5, Sugar 5.3, Protein 1.1
MIDNIGHT CRACKLES
Yield 50 cookies
Number Of Ingredients 10
Steps:
- 1. Put the butter, sugar and chocolate in that order into a 2 quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl. 2. Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves. 3. Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl on low speed, add the eggs, one at a time, beating until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.). 4. Position the racks to divide the oven into thirds and preheat the oven to 350°F Line two baking sheets with parchment or a silicone mat. 5. Working with 1 tablespoon of dough at a time, roll the dough between your palms to form firm, shiny balls. (If the dough breaks as you work, squeeze and knead it a bit, then reroll it between your palms.) Place the balls about 1 inch apart on the baking sheets and lightly press each one down a bit with your fingertips. 6. Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies should be delicately firm and crackled across the top. (It's better to under- than over bake.) Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature. 7. Repeat with the remaining dough, cooling the baking sheets between batches.
MIDNIGHT CRACKLES
Steps:
- put the butter, sugar, and chocolate in the order into a 2-quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl. Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves. Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl, on low speed, add eggs, one at a time, beating until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn dough out onto work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.) Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment or a silicone mat. Working with 1 tablespoon of dough at a time, roll dough between your palms to form firm, shiny balls. (If the dough breaks as you work, squeeze and knead it a bit, then re-roll it between your palms.) Place the balls about 1 inch apart on the baking sheets and lightly press each one down a tad with your fingertips. Bake the cookies for 10 to 12 minutes, rotating the baking sheet from top to bottom and front o back at the midway point. The cookies should be delicately firm and crackled across the top. (It's better to under-then overbake.) Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature.
MIDNIGHT ESPRESSO CRINKLES
These mocha-flavored cookies literally sparkle, thanks to a quick dip in sugar before baking.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 36
Number Of Ingredients 14
Steps:
- In small microwavable bowl, microwave baking chocolate uncovered on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
- In large bowl, beat butter, oil, granulated sugar and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in melted chocolate and eggs until well blended.
- In small bowl, dissolve coffee granules in water. Add coffee mixture and vanilla to batter; beat until well blended. On low speed, beat in flour, baking powder and salt. Stir in chocolate chips. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
- Heat oven to 350°F. Place sugar crystals in small bowl. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. On ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
- Bake 11 to 13 minutes or until tops look dry (do not overbake). Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 14 g, TransFat 0 g
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MOCHA MIDNIGHT CRACKLES - GIVE IT SOME THYME
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5/5 (4)Total Time 45 minsCategory DessertCalories 152 per serving
- Place the butter, brown sugar, and chocolate in that order in a medium saucepan. Over low heat, warm the ingredients until melted and smooth, stirring frequently. Transfer mixture to the bowl of a stand mixer.
- Sift flour, cocoa, baking soda, salt, espresso powder, cinnamon and cloves together into a medium bowl.
- Insert paddle attachment into stand mixer. On low speed, add eggs one at a time. Mix in vanilla extract.
- Add dry ingredients in 4 additions. Mix just until combined and the dough is smooth and shiny. The sides of the bowl will be clean and the dough will form a ball.
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