Bake Along 1-Chocolate Crackles

I was so excited to join Nichi, Judy ,Natalie and Megan on this fun bake along. The cookie from Martha Stewart sounded like something my family will really enjoy. Megan was kind enough to send me the recipe and I thought it would be perfect....of course until it actually came time to bake the cookies.

My oven was acting up on Saturday and my husband tried to fix it on Sunday- I cooked dinner on Sunday night so I thought I was good to go. WRONG! I set it to preheat and went about my business of rolling my cookies and getting them on the cookie tray- when I went to put them in the oven...IT WAS COLD! Sooooooo I have taken a few pictures of where I am and I will post the final cookie once my resident oven repair man gets home from work and fixes my oven!

I was so excited to see Niche and Megan's completed cookies- they look so yummy!

I'll get there girls -just not as quickly as I had

planned!

Chocolate Crackles -

Martha Stewart

8 oz. bittersweet chocolate, finely chopped

1 ¼ c. all purpose flour
½ c. unsweetened cocoa powder

2 tsp baking powder

¼ tsp salt

½ c. butter, room temperature
1 ½ c. packed brown sugar
2 large eggs
1 tsp vanilla extract

1/3 c. whole milk

1 c. granulated sugar
1 c. confectioners sugar

Heat oven to 350 degrees. Melt bittersweet chocolate in a heatproof bowl set over the top of a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle att

achment, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and m

ilk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

Preheat the oven to 350 degrees. Divide each piece into sixteen 1” balls. Roll in granulated sugar to coat, then in confectioners sugar to coat. Space 2” apart on baking sheets lined with parchment paper.

Bake until surfaces crack, about 14 minutes rotating sheets halfway through. Let cookies cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at

room temperature up to 3 days.

*****UPDATE*****

My husband came home from work and fixed my stove (temporary of course-I need a new part! ) I got busy and in no time my Chocolate Crackles were done.

Of course the peanut gallery had to get their sticky fingers into them but the votes all around were positive . My son actually asked if I could make these cookies all the time ! Aside from my stove dilema these cookies were easy and taste really good!

Great choice girls! Thanks...

I'm submitting this to Food Bloggas Eat Christmas Cookies blogging event. Check this link to participate in the event. Or check here to see the roundup (gets updated as entries come in).