The Art of the Cookie Recipe: Chocolate-Butterscotch Crackles

Shelly Kaldunski is a Northern California-based food stylist, culinary teacher, and expert in all things sweet. As a pastry chef, Shelly worked in restaurants in San Francisco before becoming a food editor at Martha Stewart Living.

 holiday cookie recipes, holiday baking, holiday cookie exchange, best holiday cookie recipesThese delicious chocolate-butterscotch crackles will make your holiday baking sing. From The Art of the Cookie.

Makes about 45 cookies

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 oz unsweetened chocolate, coarsely chopped
1/2 cup unsalted butter, at room temperature
2 cups firmly packed dark brown sugar
2 large eggs
1 vanilla bean, split in half lengthwise and seeds scraped
1 tablespoon pure vanilla extract
1/2 cup confectioner’s sugar

The Art of the Cookie

The Art of the Cookie

by Shelly Kaldunski

  • Get The Art of the Cookie
  • Get The Art of the Cookie
  • Get The Art of the Cookie

1. In a bowl, whisk together the flour, baking powder, and salt. In a heatproof bowl set over (but not touching) simmering water, heat the chocolate and butter, stirring frequently, until both have melted and the mixture is smooth, about 5 minutes. Remove the bowl from the heat and let cool slightly.

2. Add the brown sugar, eggs, and vanilla seeds and vanilla extract to the chocolate mixture and whisk until just combined, about 1 minute. Add the flour mixture and, using a rubber spatula, mix until just combined, about 1 minute. Cover and refrigerate the dough until well chilled and firm, at least 1 hour or up to overnight.

3. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.

4. Place the confectioner’s sugar in a bowl. Scoop level tablespoonfuls of dough and roll between the palms of your hands to form balls. Roll the balls in the confectioner’s sugar to coat them completely. Place the balls on the prepared sheets, spacing them about 2 inches apart.

5. Bake until the cookies are puffed, have a cracked appearance, and feel firm to the touch around the edges, 12—15 minutes. Let cool on the sheets for 5 minutes. Using a metal spatula, transfer to wire racks and let cool completely, about 30 minutes.

6. Store the cookies in an airtight container, layered between sheets of parchment paper, in the refrigerator for up to 3 days.

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