brownie crackle cookies



so i guess my food blog might turn into a desserts-only blog.
well, at least for the duration of my pregnancy. i’m telling you, it’s ALL i crave.
and i am OK with that.
i hope you are too.

i messed with this recipe a little bit, one i found over at the craving chronicles. and sorry, but i changed the name, once i experienced these babies. they really do taste like a brownie in cookie form. the little sugary crackles on top are just like a hostess opening the front door, saying “come on in… enjoy… EAT LOTS”.
don’t mind if i do.

brownie crackle cookies
adapted from cook’s illustrated and craving chronicles

ingredients

2 cups all-purpose flour
1 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar (plus about 1/2 – 3/4 cup for rolling)
4 tbsp dark chocolate (or regular) cream cheese
3/4 stick unsalted butter (6 tbsp), melted and still warm
1/3 cup vegetable oil
1 egg
1 tbsp half & half or milk
2-3 tbsp brewed coffee
1 tsp vanilla

directions
1. preheat oven to 350. line 2-3 baking sheets with parchment paper.
2. in a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. in another large mixing bowl combine 1 1/2 cups sugar, chocolate cream cheese, and melted butter and stir until smooth. whisk in oil. add in egg, milk, coffee & vanilla. whisk until smooth. add flour mixture. mix with a spatula until incorporated and a soft dough forms.
3. place remaining 1/2 – 3/4 cup sugar in a bowl. using a 2 tbsp cookie scoop, scoop dough into your hands, roll each into a ball and then roll in sugar. space each cookie about 2 inches apart on cookie sheet. (if the dough is too soft to roll, set it in the fridge for about 10 minutes.)
4. bake (1 sheet at a time) for 11-13 minutes, until cookies have set and the tops have cracked. let cool on the baking sheet for several minutes. (store in an airtight container or ziploc bag at room temp for up to 1 week.)

enjoy!!
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