Oops! With all the Black Friday and Cyber Monday whoopdidoo, I got behind with this blog series. I’m posting a few tonight to get me back on track. I hope you find the recipes and coupons that go with them useful and yummy 🙂
Day 24: Chocolate Crackle Cookies
Oh these things are SO good and SO addicting. The first time I made them, I had just made them the night before when my husband got one of his several calls to head to the hospital for a possible kidney transplant. That one didn’t work out and we went home to wait on the next call (I think number 13 was finally the one that happened), but I’d grabbed some of these and put them in a zip lock bag for my son and I munch on at the hospital while we waited. Anyway…here’s the recipe (followed by coupons for the ingredients) so you can enjoy them too!
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling
Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
Coupons for Ingredients:
bittersweet chocolate: $1/3 Hershey’s, Reese’s or Heath Baking Chips printable (if you know of a coupon for specifically bittersweet, let me know) $1/2 Ghirardelli Baking Chips (Publix Winter Family Savings Printable)
all-purpose flour: $1/1 Hodgson Mill Flour or Cornmeal printable, $1/1 Ultragrain All Purpose or White Whole Wheat Flour printable
Dutch cocoa powder: $1/3 Ghirardelli Baking Chips, Bars or Baking Cocoa, exp. 5/31/14 (Tearpad), $2/1 CocoaWell Product, exp. 12/31/13 (Whole Foods Whole Planet Calendar 2013) (If you know of a coupon for specifically Dutch Cocoa Powder, let me know!)
baking powder: $0.50/1 Clabber Girl Baking Powder (Kroger Digital Coupon)
light-brown sugar: $0.55/1 C&H Quick Dissolve or Pourable Brown Flip Top Package printable, $0.55/1 Domino Quick Dissolve or Pourable Brown Flip Top Package printable, $0.75/1 Dixie Crystals Product printable, $0.75/1 Imperial Sugar Product printable
pure vanilla extract: $1/1 Simply Organic Vanilla printable, $0.55/1 Spice Islands Vanilla Extract (Publix Winter Family Savings Printable) (Not sure if these are “pure” vanilla or imitation).
confectioners’ sugar: $0.75/1 Dixie Crystals Product printable, $0.75/1 Imperial Sugar Product printable, $0.50/1 Imperial Poly Light Brown, Dark Brown, or Powdered Sugar printable, $0.50/1 Dixie Crystals Light Brown, Dark Brown, or Powdered Sugar Poly Bags printable, $0.75/1 Dixie Granulated, Poly Light Brown, Dark Brown, Powdered, Redi-Measure Light Brown printable