Got a bee in my bonnet about baking some Chocolate Crackle Cookies. I love the way they look: dark cracked surface dusted with powdered sugar and the promise of chocolate decadence inside. Last night I decided to give said cookie the old ‘college try.’
Thought I’d start with the Double Chocolate Cookie as a base. It has a rich chocolate flavor with a coffee undertone that soothes my savage beast. “This will be simple,” I said to myself. “I’ll just use the same recipe minus the walnuts.” Now…as you know, baking is not that simple. It’s scientific. If you take something away, you must replace it-even a baking ‘newbie’ knows that! What was I thinking? Still, I trudged on.
I rolled the first batch in powdered sugar and baked ‘em up. They didn’t look quite right. Newsflash! You just can’t roll it in the powdered sugar. It melts into the cookie and loses that bright white surface. Apparently, you need to roll the cookie in granulated sugar first. Voila! It looked just the way I thought it should, but what about the taste?
Well…here’s the thing. You should never test a cookie right out of the oven. It’s impossible to give it a fair assessment. Every cookie taste great when it’s all fresh and gooey in the middle. It’s called ‘The Warm Rule.’ You have to let the cookies cool for at least an hour before you dig in. However, I couldn’t wait! Hey, what would you do when there’s melting chocolaty goodness staring you in the face? Don’t lie. Like me, you would’ve wolfed it down lickety-split. The warm crackle was excellent, but I found out the truth the next day.
This cookie needs some work.
