Baking in Boston
I flew to Boston last weekend to visit my oldest daughter and my youngest grandchild, Jonah-now 20 months old. Abby and I decided to bake Christmas cookies but thought Jonah would like the taste of sugar cookies better than gingerbread. I mixed up the batter and he had his first taste of cookie dough right off the spatula.
He loved putting mini M & M’s on as eyes, nose or whatever!
When Jonah took his nap Abby and I made a batch of chocolate cookies. The recipe came from the Food Network Magazine I’d purchased and read on the plane. The process was fast and easy, required no mixer and tasted delicious- not too sweet. Abby declared them, “two bites of goodness.”
Read this and other food blog articles posted on Wanderfood Wednesdays.
Double Chocolate Crackles
From The Food Network Magazine- December 2010
Makes 24-30 cookies
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup white chocolate chips
- 1 cup confectioner’s sugar
- Whisk the flour, granulated sugar, cocoa, baking powder and salt in a medium bowl.
- Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips.
- Cover and chill until form- 1 hour or longer.
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper or silicon.
- Put the confectioner’s sugar in a shallow bowl.
- Roll tablespoons of the dough into balls, then roll in the confectioner’s sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and tops are cracked, about 10 minutes.
- Let cool 2 minutes and on the baking sheets, then transfer to a wire rack to cool.
- Store in an airtight container for up to 1 week.