The recipe itself for these Chocolate Crackle Cookies is a little overwhelming when you read it the first time. But trust me, it's really easy. And I'm going to share my short cuts with you to make it even easier. The dough part stays the same - all the short cuts come after. Once the dough is ready - don't portion it out into plastic wrap. Trust me - you are just adding way too many steps. Put it in a large bowl and cover it with plastic wrap and put it in the fridge. The longer you let it sit in there, the better the cookies will be. I usually let them sit in there over night, but 4 hours is what they got yesterday and that is plenty of time. You also don't need to roll them out into individual logs and put them in plastic wrap. Waste of time and effort. Just keep it in the bowl as a solid unit.....took me years of making these cookies, cursing at them every time because they were so labor intensive, and then once my hand got hurt I couldn't make them at all - too much and too hard for me. So, the important thing to learn here is to skip all the rolling out into plastic wrap and just leave it in a bowl to chill.
Once you are ready to bake - all you need to do is take a spoon and scoop out the dough, roll it into a ball and then roll that ball into sugar and then confectioners sugar. This is much easier than cutting the roll of dough that you would of made and then turning that into a ball and then rolling it into the sugars. I'm saving you loads of time here...trust me :) These don't expand a lot so you can pack a lot on the sheets at once.
|that's right...15 on one sheet :)|
While baking, they crack and you can see the chocolate underneath - and your house will smell amazing.