These chocolate orange crackles have all the flavors of Christmas. The chocolate and orange combination is a perfect marriage of flavors.
Welcome to Day 8 of 12 Days of Christmas!
I really hope you’re following me along with 12 days of cookies because I’m having lots of fun baking and trying not to eat everything I’ve made.
Oh these cookies! These chocolate orange crackles!
These cookies were killing me!! 3 times I had to try before I succeeded. 3 times! I just couldn’t get the chocolate, butter and sugar to be nice and smooth. I wasted lots of butter, chocolate and sugar. But you know what they say. 3rd time’s a charm and it sure was.
So I found this recipe in this month’s food network magazine and I’ve been wanting to make crackle cookies forever. So when I saw this recipe I knew it was meant to be. The cookies look fabulous and adorable. But that’s not it. If you’ve never tried these cookies they are to die for, they’re crunchy on the outside and soft on the inside like a brownie. They are so good. Totally worth all the trouble.
So I was very excited to try this recipe. But that excitement was short lived. The recipe said to heat the butter, chocolate and 1 3/4 cups of the sugar together in a saucepan. So I did, stirring constantly. The chocolate just never turned smooth for me, it was grainy, and the butter was separating, and it just looked gross. So in the garbage it goes.
I tried it again. I said to myself, self, why don’t we try just doing the sugar and butter together first and see if the sugar dissolves then we can add the chocolate. So I did, I always listen to myself. The damn sugar never dissolved. The whole thing turned into a paste. So I thought to myself, that’s it. I’m going to do the way I know I can dissolve that sugar.
So I added a 1/4 cup of water with the sugar in the saucepan and stirred like crazy over low heat. We have success! It finally worked. Next I added the butter and it still looked good then I added the chocolate and I had a nice smooth chocolate. Whew! It finally worked, 6 cups of sugar, 15 ounces of chocolate and 3 sticks of butter later, I finally had success.
So my dear friends do this recipe my way, I know it will work for you, however, if you’ve made these cookies before and know of a better/easier way to make them, please share it with me and put me out of my misery. Please!
But these cookies were worth it in the end. Look how perfect they turned out.
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter cut into pieces
- 5 oz unsweetened chocolate cut into pieces
- 1/4 cup water
- 2 cups granulated sugar
- 2 tbsp Grand Marnier or other orange-flavored liquer orange extract works as well but use only 1 tsp
- 3 eggs lightly beaten
- 1/2 cup to 1 cup confectioners' sugar
Whisk the flour, baking powder and salt in a medium bowl; set aside.
In a medium saucepan, add water and 1 3/4 cups of the granulated sugar and stir over low heat, until sugar has dissolved completely. Add butter and chocolate and continue stirring until all the chocolate has melted and the chocolate is nice smooth.
Let cool slightly, then add the Grand Marnier and eggs and stir until just combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
Position rack in the upper and lower thirds of the oven and preheat to 350 F degrees.
Line 2 baking sheets with parchment paper or silpat. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.