Zutaten für Midnight Crackles
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup (6 ounces) semi-sweet chocolate chips
- 2 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 large eggs
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Zubereitung von Midnight Crackles
- In a 2-quart saucepan, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and 1 cup semi-sweet chocolate chips. Melt over low heat, stirring occasionally, until smooth.
- Transfer the melted mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer).
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves.
- With the mixer on low speed, add 2 large eggs one at a time, beating until fully incorporated into the chocolate mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and the dough is smooth and shiny. The dough should form a ball and clean the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Divide it in half, wrap each half in plastic wrap, and chill for at least 1 hour (or up to 3 days).
- Preheat oven to 350°F (175°C). Position oven racks to divide the oven into thirds and line two baking sheets with parchment paper or silicone baking mats.
- Roll 1 tablespoon of dough at a time between your palms to form firm, shiny balls.
- Place the dough balls about 1 inch apart on the prepared baking sheets. Lightly press down on each ball with your finger.
- Bake for 10-12 minutes, rotating the baking sheets halfway through, until the cookies are delicately firm and crackled on top.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
8g
Carbs
3g
