Cocoa crackle cookies turned monsters for Halloween
These cocoa crackle cookies are so so, a jillion times so, good. I could eat a jillion. I think I did eat a jillion. They are like brownies and cookies all in one. They have a perfect, cake-y texture and just the right amount of sweetness. Sheesh, I would easily do their PR. My mother-in-law gave my daughter and me the Sesame Street Yummy Cookies cookbook last Christmas, and we’re just getting down to baking something from inside. My daughter chose these. Now I want to try every cookie in the book. This recipe was ideal for my six year old’s assistance, too. She’s a whiz at the shaping-into-balls and rolling-in-powdered-sugar step. She told me practicing with Play-Doh is her secret to becoming a rolling genius.
And given the impending holiday, you could easily turn these into monsters by adding a couple eyes. Just use a dot of icing or corn syrup or something sticky to adhere candy eyes to the tops of the baked cookies.
Cocoa Crackle Cookies
The original recipe is from the Sesame Street Yummy Cookies cookbook, but I made a few changes.
- 1 1/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1/4 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 to 1 cup powdered sugar
In a large bowl, use a whisk to gently stir together the flour, cocoa powder, salt and baking soda. Set aside. In the bowl of a standing mixer or in a bowl and using a handheld mixer, beat the butter, sugar and brown sugar. Mix in the eggs, one at a time. Mix in the vanilla. Gradually stir in the dry mixture. Cover and place dough in the refrigerator for one hour.
Preheat the oven to 350° F. Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl (start with 1/2 cup, as you may not need a full cup). Roll small spoonfuls of dough into one-inch balls and roll in the confectioner’s sugar until coated. Place two inches apart on the tray. TIP: Keep unbaked dough in the fridge between baking trays. Bake each tray for about 15 to 20 minutes or until the cookies are set and no longer shiny. Makes about 3 dozen.