Midnight Crackles

Makes 45-50 cookies

Ingredients

• 10 TB butter (1 stick + 2 TB), cut into 10 pieces

• 1 1/4 c packed light brown sugar

• 10 oz bittersweet chocolate, coarsely chopped

• 2 1/2 c all-purpose flour

• 1/2 c unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp ground cinnamon

• 1/8 tsp ground cloves

• 2 large eggs

Directions

1. In a 2-quart saucepan, put the butter, sugar, and bittersweet chocolate in that order. Set the pan over low heat and warm the ingredients, stirring occasionally, until melted and smooth. Allow to cool slightly and scrape the mixture into the bowl of a stand mixer.

2. In a medium bowl, sift together the flour, cocoa powder, baking soda, salt, cinnamon, and cloves.

3. In the stand mixer using the paddle attachment, add the eggs to the chocolate mixture one at a time, beating until they are well blended into the chocolate.

4. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny. It will clean the sides of the bowl and form a ball.

5. Turn the dough out onto a work surface. Divide in half and press into a flat disc or roll into a log. Wrap each half in plastic wrap and chill for at least 1 hours in the refrigerator (up to 3 days). Dough can also be frozen at this stage.

6. When you're ready to bake, allow the dough to rest on the counter for 30 minutes before proceeding. The dough will feel very dense, very solid.

7. Preheat the oven to 350º F and position the racks to divide the oven into thirds. Line two baking sheets with parchment or silicone mats.

8. Working with about 1 TB at a time, roll the dough between your palms into firm shiny balls. If the dough breaks, squeeze and knead it a bit, then reroll it between your palms. Press the ball against the work surface or the pan to flatten it just a bit. The cookies don't really spread out much so flatten it to the desired diameter. Place the cookies about 1-inch apart on the baking sheets.

9. Bake the cookies for 10-12 minutes, rotating the baking sheets midway if baking multiple at once. The cookies should be delicately cracked when done. Don't over bake them!

10. Remove the baking sheets from the oven and cool for about 2 minutes, then transfer them to a cooling rack.

11. When cool, dust the cookies with powdered sugar (note: if they are not cool, the powdered sugar will probably melt and disappear). It is easier to clean up if you set the rack over foil before dusting.