Cookie Time

Yes… I start my Xmas baking early. It’s how I get it done….I sneak in a batch of something a few times a week and then presto, mid‐December comes around and there are lots of goodies in the freezer.

Here’s a favorite that I made last night; they’re like a little double chocolate brownie bite covered in icing sugar, and the crackle surface looks great.

Chocolate Crackles (makes approx. 48)

(dough gets made ahead, chilled, then baked – so don’t preheat the oven)

1⁄4 cup          butter

1 cup            semi‐sweet chocolate chips

1⁄4 cup         granulated sugar

2                  eggs

2/3 cup      (half a can) sweetened condensed milk

1 tsp            vanilla

1 1⁄2 cups    flour

1⁄2 tsp          baking powder

1⁄4 tsp          salt

1 1⁄2 cups    milk chocolate chips (or white chocolate chips could be fun to substitute)

3⁄4 cup        icing sugar

1. Line two baking sheets with parchment paper

2. melt butter and semi‐sweet chocolate chips in a saucepan or in the microwave on Medium heat

3. add in sugar and eggs, one at a time, mixing well ‐ let cool for 5 minutes

4. mix in sweetened condensed milk and vanilla

5. add in flour, baking powder, salt and chocolate chips, mix well

6. cover and refrigerate for 1.5 hours or up to 8 hours

(preheat oven to 325 degrees when preparing to bake)

1. sift icing sugar into a bowl, roll dough into 1.25” diameter balls with palms of hand

2. drop balls into the icing sugar and toss lightly to cover/coat

3. place on cookie sheet, flatten slightly, space 1.5” apart

4. bake approx. 11 minutes, or until just beginning to feel firm

5. cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.