Tuesdays With Dorie is kicking off 2011, and the third anniversary of the group, with Midnight Chocolate Crackles. The recipes for January were announced in mid-December, and if you happen to be the organized type, these chocolaty, mildly spiced cookies would have been a terrific addition to a holiday cookie tray. Naturally, I didn’t get around to making them until after Christmas, so they have been an oh-so-tempting snack to have around the house. In general, I think I’m pretty good about not overindulging in the treats I make. However, I have been on vacation since Christmas Eve (and therefore been home with the cookie jar calling my name) and in that time, my cookie consumption has gone way up, my fruit intake has gone way down, and I have eaten more than my share of these cookies. I have to say one good thing about the staycation coming to an end is that I will get back to my normal eating schedule.
There was much discussion on the Problems and Questions section of the TWD site about the proper amount of chilling time and texture of this cookie dough. I’m not sure if it would have worked to form the cookies straight away, since the dough was a bit warm and greasy when it was first made, but even a short rest in the refrigerator made it hard – must be high chocolate content in the dough. All was forgiven for a cookie this delicious, though. Josh assumed the cookies were to be rolled in powdered sugar, as most chocolate crackle cookies are. I did roll some, but they didn’t turn out terribly pretty. They were the first to get eaten.
This recipe rated an 8 for Deliciousness and a 3.5 for Effort, for an EDR of 2.28. A huge thank you to Laurie of Slush and Julie of Someone’s in the Kitchen for selecting this recipe and keeping the group organized! You can find the recipe here on the TWD site, as well as see more crackly cookies via the Leave Your Link section.
These turned out great Margot. I like your presentation bowl - very pretty. Happy New Year!
ReplyDeleteThey do look super chocolatey. Yum! I too thought that crackles were rolled in p. sugar but I guess these don't need it. They look pretty as-is.
ReplyDeleteLooking quite yummy! I had a few that disappeared before their photo session, as well! ;)
ReplyDeleteI hear you on the cookie consumption during the holiday period. Seems like I always had a reason to be in the kitchen, near the cookies! Nice job.
ReplyDeletewow, yours look decadent! great job and happy 2011 :)
ReplyDeleteGorgeous dish! It really shows off the cookies. Very nice.
ReplyDeleteWhat a great backdrop to some great looking cookies! Im glad you enjoyed them..we did!!!
ReplyDeleteSo glad you baked along with us! I'm right there with you on the cookie/fruit ratio. Gotta get back on the wagon!
ReplyDeleteLove that dish they are in, makes them look even more mysterious in their darkness. You always make evrything look so special and enticing. BTW, I have made countless batches of your toffee...Matt's absolute favorite thing and before he goes to college next year, he is going to learn how to make it!! The gift that keeps on giving! And, I always put it in the little tin that you sent it in as well...it's always called Margot's Toffee.
ReplyDeleteLovely photos! I've made cookies like this that are rolled in powdered sugar too - I wonder why it works for those but didn't look good with these.
ReplyDeleteWhat a great bowl Very interesting. And how well it shows off those wonderful chocolate cookies.
ReplyDeleteKnow what you mean about the fruit/cookie ratio. On the wrong side.
I tried to roll mine in powdered sugar too since Shane's favorites chocolate cookies are made that way. You're right - it was not a successful outcome, at least in the looks department :) Hope you enjoyed your staycation!
ReplyDelete