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Chocolate Crack Cookies

A favorite among the office staff, these marbled black and white cookies will satisfy that mid-afternoon chocolate craving (although we won’t judge if you find yourself sneaking one in the morning or as a midnight snack!)

Chocolate Crackle Cookies

Adapted from Martha Stewart’s Cookies

2 ¼ cups flour
¾ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, at room temperature
2 cups white sugar
2 large eggs
2 tsp vanilla extract
1 cup powdered sugar, for rolling

Whisk together flour, cocoa, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, and mix until well-combined. Stir in flour mixture, stopping just when there are no dry streaks of flour left. Cover with plastic wrap and chill for at least an hour, until the dough is firmed up.

Preheat oven to 350⁰F. Scoop tablespoon-sized balls of dough into a dish of powdered sugar and roll around to cover completely. Place dough on a parchment-lined cookie sheet 3 inches apart (they spread quite a bit). Bake for 10-12 minutes, until set. Cool on the pan for a few minutes, then move to a cooling rack.