One of the first recipes that caught my eye was of cracked cookies (the name may differ in the English version, as I'm re-translating the recipe from Estonian). Their appearance is just so...wow that I was sure I'd be making them before I'd even read through the recipe. The cool look is achieved by rolling balls of cookie dough in powdered sugar before baking - that will leave a two-coloured cracked effect.
I substituted the allspice in the recipe with a double amount of cinnamon and pecan nuts with walnuts. I do have a budget, you know.
Cracked chocolate cookies
(adapted from Sweet Food)
125 g soft butter
370 g soft brown sugar
1 tsp vanilla essence
60 g melted chocolate
80 ml milk
340 g flour
2 tbsp cocoa powder
2 tsp baking powder
1/2 tsp cinnamon
85 g chopped walnuts
- Beat together butter, sugar and vanilla until the mixture is light and creamy.
- Add eggs one by one
- Add chocolate and milk (I was afraid that chocoalte would turn lumpy when added to the cool mixture and mixed it with warm milk first).
- Sift flour, cocoa powder, baking powder, cinnamon and a pinch of salt onto the butter mixture and mix well.
- Add chopped walnuts.
- Cover the dough and place it in the fridge for at least 3 hours (you can also prepare the dough the evening before)
- Preheat the oven to 180C and slightly grease 2 griddles.
- Use a teaspoon for measuring and make balls out of the dough (the recipe said this technique would make about 60 cookies - I got over 80 though I scooped quite much dough every time)
- Roll each ball in a small bowl with powdered sugar so that it's covered well and place the balls onto the griddles, leaving enough space between them
- According to the recipe you should bake the cookies for 20-25 min. I baked my best batch only for 18 minutes - the edges shouldn't look very dark when you take the cookies out of the oven. Even if they don't get burnt - too much time mean rock cookies.
- After removing from the oven, leave for about 3-4 minutes, then place on a rack and let cool.
I subconsciously tried to find the cookies I had baked for 18 minutes afterwards - they were softer inside and seemed to have more taste. The cookies were moderately sweet and had a charming scent of cinnamon. This is rather a cacao-holic cookie than a chocoholic one, if I'm allowed to say such a thing! And I do believe one can't refuse eating something that looks like a sweet mosaic. Even if he or she has accidentally used a too long baking time and it cracks under the tooth like a real one:)
I wouldn't say these were the best cookies ever, but they were good and looked like A-class celebrities. That's great enough for me!