5 ounces bittersweet chocolate
5 tablespoons butter
2/3 cup light brown sugar
1 1/4 cups all purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
Pinch of cloves
Pinch of cinnamon
2 eggs
Sugar for sprinkling


1. Line two cookie sheets with parchment paper.
2. Chop the chocolate into pieces. Add the chocolate pieces, butter, and sugar to a small pan and set over low heat. Slowly melt the ingredients, stirring every couple of minutes.
3. Sift the flour, cocoa, salt, baking soda, cloves and cinnamon into a large bowl.
4. Pour the melted chocolate mix into a stand mixer with a paddle attachment. Begin to mix batter and add in eggs one at a time. When the eggs are incorporated slowly add in the dry mixture. The batter should be clinging to the mixer attachment.
5. Take the batter out of the bowl and roll it into a ball. Cover the ball with plastic wrap and set it in a bowl and then place it in a refrigerator for at least an hour. Meanwhile heat oven to 350 degrees.
6. When the dough is ready unwrap it and cut into slices. Roll the slices into ball, they should be about the size of a golf ball. Line the balls on the cookie sheets and before placing them in the oven lightly press your thumb into each cookie to begin the cracking.
7. Bake the cookies at 350 degrees for about 12 minutes. After taking the cookies out of the oven lightly sprinkle them with sugar and let cool.

Recipe courtesy of culinary student Aaron Perrott, 2012.

Featuring warm winter spices like cinnamon and cloves, these Midnight Crackle Cookies are the perfect treat to share with your friends and family. With its rich chocolate taste and slight crunch, these cookies are also perfect for the sweet tooth that often accompanies the end of a warm meal. Culinary student, Aaron Perrott, suggests, "These delicious cookies are also perfect on any holiday dessert table and when sprinkled with some sugar they look very festive."

The spicy- sweet combination of the chocolates and spices makes for a tasty, yet unique, dessert. After baking, the cookies have a crisp outside with a moist chocolate center that will have your chocolate lovers begging for more. And, since dough can be chilled for up to three days and with such a low baking time you can give them just that.

Delicate and decadent, these cookies are perfect for this holiday season, provided of course, you can keep up with the demand. We promise these cookies won't last long once you put them out.

Hi, today we'll be making for you midnight crackles, a rich, dark chocolate cookie that's great for any dessert table.

First thing we're going to do is we're going to take our baker's chocolate and put it out here.

Now, when you cut chocolate, especially when you get a full bar like this, you don't really want to cut from here because it will put a lot of toll on your knife. You want to cut from the corners. You just kind of want to shave it off.

And it doesn't have to be perfect because you're going to be melting it down anyway. So I've got about five ounces of chopped chocolate here.

Now I'm going to take my pan. And in here, I'm going to put about 5 tablespoons of butter, 2/3 of a cup of light brown sugar, and my 5 ounces of chocolate.

So I'm going to melt it very slow over low heat. And you want to stir it every once in a while. That way, the butter doesn't stick to the bottom of the pan and the chocolate won't burn.

So now, I'm going to take one and a quarter cups of flour. Usually you want to shift your dry ingredients together because that helps to eliminate all the lumps that might be in it. And it helps to put air into the mixture, too.

I'm going to add a quarter of a cup of cocoa powder. About quarter of a teaspoon of salt. And then, half a teaspoon of baking soda.

And I have some cloves here. I'm just going to add just a pinch. And we're going to grab cinnamon.

And now we're just going to shake it into our bowl. This helps to get rid of all our lumps and incorporate all the air into our mixture.

If you get all those lumps in the end, you just force them right through. That's the point of the sifter.

Take our mixer, lift it up. So we're going to grab our chocolate, butter, and sugar mixture over here. See how it's nice and melted like that? That's about the consistency we're looking for. So we're going to pour it into our bowl.

Now, while I'm mixing this, I'm going to add two eggs. Each individually, one at a time. Because if you add them all at once, they will cook. And you'll get scrambled eggs in your cookie dough. So you want to start it on low speed.

Now notice it's now at the right consistency. It should all cling to your paddle. So you're going to pull it off, bring it over to our cutting board, and just push it right off. You don't have to be gentle with it.

Now, you take this. You want to wrap it in saran wrap. Just form a ball. Put it in a bowl. Let it sit in your fridge for at least an hour-- overnight. And it'll keep up to three to five days.

But right now, I've already got some already made. And you just take it, cut off a couple pieces and eat them. One, two.

So now we're going to take these, grab our cookie sheet. Now roll these about the size of a golf ball. We're just going to take our thumb and just press down on them a little bit. 350 degrees, about 12 minutes in your oven, and you're all set.

Our cookies are looking great. Just done. After about 12 minutes, you can see they're done because they have all these crackles and they've doubled in size almost.

Now, you want to let them cool for a little bit. And while they're still a little warm, I'm just going to sprinkle a little sugar on top so it gets down in the cracks. OK.

Now we're just going to take them, transfer them to our little plate here. And there you go, midnight crackles-- a Great treat for any holiday dessert party.

Midnight Crackle Cookie
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