I am still trying to figure out my blog settings and hopefully I will do so soon. It should look more professional, as my desserts do, yeah?
As I said, no more chatting, let us move on to: MIDNIGHT CRACKLES
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, cut into 10 pieces
1 cup (packed) light brown sugar
10 ounces bittersweet chocolate, coarsley chopped
2 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 large eggs
Set a saucepan over medium heat and add the butter, sugar and chocolate. Stir until melted then transfer into a bowl suitable for using a mixer.
Next, just mix the flour, cocoa powder, salt and spices well.
Now back to the chocolate mixture. Add the eggs, one at a time, while working with a mixer on low speed. This can be done by hand as well, but the mixer was invented to make our lazy lifes easier. It is time to add the dry ingredients, that is the flour mixture to the chocolate mixture. Mix until the dough turns into a ball. A shiny one.
Before using, the dough must be chilled, so halve the ball, wrap it in cling film and chill for one hour.
To bake, preheat oven to 350 F and line to backing trays with one of the most useful cooking inventions: backing paper. I do not think that silicone mats are a good idea!
When the dough is ready to use just take a tablespoon full of it and shape it into a small shiny ball, lay it on the parchment paper and press it down against the tray. Repeat until dough is finished, trays are filled and family curious about the outcome.
Bake the cookies for 10 to 12 min…when done they should be a wee bit firm and have crackles on top. They are called Midnight Crackles after all. Remove from the oven and let cool.