One of my favorite things about Christmas is making cookie platters. I love baking up dozens for my favorite cookie recipes and arranging them all on big plates and taking them to friends. Chocolate crackles have long been a staple of these platters. Who doesn’t love the chocolate cookie covered in powdered sugar that puffs up while baking, causing pretty cracks in the dough. I’ve always thought they looked a little bit like sunbursts myself. Here is my favorite new twist on the traditional chocolate crackle. I’ve added almond flour and almond extract to give them more flavor and texture, adding a nice extra oomph to your cookie plate.
8 ounces bittersweet chocolate, finely choppe
1 cup almond flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1 stick unsalted butter, room temperature
1 cup light brown sugar, packed
2 large eggs
1/2 teaspoon almond extract
1 cup granulated sugar
1 cup confectioners’ sugar
1. Place the chopped chocolate in a glass bowl and melt it in the microwave until it is completely smooth. Set aside and allow to cool.
2. In a small bowl add the almond flour, all-purpose flour, baking powder and salt and whisk it together.
3. In a stand mixer cream the butter and brown sugar until completely smooth. Add the eggs and vanilla and mix again until just combined.
4. With the mixer on low pour in the cooled chocolate followed by the flour mixture. Beat until everything is just combined. Then remove the bowl from the mixer, cover it with plastic wrap and place it in the refrigerator to chill for at least 2 hours.
5. Preheat the oven to 350ºF. Measure the granulated sugar and confectioners’ sugar into two separate bowls. For 1 teaspoon sized balls of dough and roll them in the granulated sugar until fully coated, followed by the confectioners’ sugar. Place on a lined baking sheet 2 inches apart and bake for 15-18 minutes.