Cooking Lesson #699: Italian Christmas Chocolate Crackle Cookies

… from the Perspectives Kitchen

How you doin’? This recipe was lifted from the pages of my book Choclatique—150 Simply Elegant Desserts. I love working with chocolate. I could sing the praises of cookies all day long. They’re easy to make, easy to serve, and tasty, too! There are a zillion different options. There is nothing better that Italian Christmas cookies.
 
Sarno's Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso in the 1970’s. You could go there at any time of the day and see many of your favorite Italian heart throbs on break from the soap opera taping at the studio--General Hospital, The Young Marrieds or Day in Court. 
 
Aside from real espresso and great potato gnocchi (not chocolate) they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. There was also a touch of almond extract. While the almond is not completely authentic for this traditional cookie it adds an additional layer of flavor.
 
Prep time:  30 minutes
Chill time:  2 hours (or overnight)
Bake time:  30 minutes
Yield:  30 cookies
 
Ingredients 
1 cup all-purpose flour
1/3 cup  Unsweetened Cocoa Powder (I prefer Guittard)
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 ounces chopped dark chocolate (72%)
1 stick (8 tablespoons) unsalted butter, cut into pieces (I prefer Plugra)
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup confectioners' sugar
 
Directions

1. Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda together in a small bowl. Using the back of a spoon break up any of the clumped cocoa powder.
2. Melt the chocolate and butter in a microwave in 30 second increments, stirring in between, until smooth, being careful not to burn.  Let the mixture cool while completing the next steps. 
3. In a stand mixer, cream the brown sugar and eggs on medium-high speed in a large bowl until thick; about 2 minutes, scraping down the sides.
4. Add the cooled chocolate mixture into the egg mixture and beat until well incorporated.
5. Add the dry ingredients and beat until just combined.
6. Scrape down the sides and refrigerate the dough until firm for at least 2 hours.
7. Position oven racks in the top and bottom thirds of the oven and preheat to 350° F.
8. Line 2 baking sheets with baking parchment.
9. Put the confectioners' sugar in a small bowl.
10. Using a small scoop or tablespoon to scoop out the dough and roll into balls.
11. Refrigerate half the dough balls. Toss the remaining balls in the confectioners’ sugar, coating them very generously… you shouldn't see any chocolate color from the dough.
12. Place the dough balls about 1 inch apart on the prepared baking sheets.
13. Bake until the tops are cracked, and the edges are firm; about 13 to 15 minutes.
14. Cool the cookies on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
15. When the baking sheets have cooled, bake up the remaining dough balls.
16. These cookies can be stored in an airtight container at room temperature for up to 2 weeks.
17. You can freeze the dough and bake off up to a week later.

ChefSecret:  Make sure to let the melted chocolate cool so you don’t scramble the eggs.

Quip of the Day:  Today we will live in the moment. Unless it’s unpleasant in which case we will eat a cookie.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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