In speaking with coworkers I was introduced to the concept of Zebra Cookies! What are they I asked? You’ve never had a Zebra cookie, oh you must try them… Then and there I decided yes, I must! I went home and frantically looked for an appropriate recipe. My findings are below.
Chocolate Crackle Cookies
recipe courtesy of: procrastinationnation.com adapted from marthastewart.com
(with a few editorial changes because that’s how I am)
- 8 ounces bittersweet chocolate, melted and cooled (use good stuff, however you define that)
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter at room temperature
- 1 1/3 cups firmly packed, light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1- 1 1/2 cups powdered sugar
Chop bittersweet chocolate into small pieces, and melt them over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. As an alternative, microwave the chocolate in 30-second increments in a microwave-safe bowl until chocolate is almost, but not completely, melted stirring the remaining pieces to finish the melting process. Set aside to cool.
Sift together flour, cocoa, baking powder, and salt.
Beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Starting and ending with the flour mixture, alternate adding dry ingredients and milk until just combined.
Cover dough with plastic wrap and chill for at least 2 hours or until it is uniformly cold.
Put the powdered sugar in a small bowl. Using a tablespoon or a small ice cream scoop, portion out dough and quickly and gently roll between palms to form balls of dough. These work well as small, bite-sized cookies as well as larger ones; aim for dough balls as small as a large marble or as big a ping pong ball. Toss the dough balls in the powdered sugar until coated. Place on them on a cookie sheet and return them to the refrigerator or freezer until they are chilled, about 15 minutes
First I want to say, why have these been kept from me for so long!? Why has no one uttered these delicious words to me previously? In any case, if you haven’t been able to tell, these were a big hit with me! The only trouble I ran into was when balling the dough, due to the batter being soooo sticky. I decided spooning the batter into the powdered sugar was the only way to actually get the desired shape. Alas, it was no more complicated than simply plopping it into the cloud of sugar and using the sugar to keep the batter from sticking to my fingers. Once I discovered this it was very easy to shape the batter appropriately. I kept the cookies on the smaller side and they cooked absolutely perfectly. They were slightly crusty on the outside and soft and chewy inside! The biggest problem with these cookies is preventing yourself from downing a dozen in one sitting. They are like potato chips in that respect, there’s no way you can eat just one. I swooned on at least half a dozen myself.