Mocha Spice Crackles
These mocha spice crackles are the kind of cookies that take you by surprise. They look completely plain and forgettable until you try them, then it’s like magic! I adapted this recipe from the recipe midnight crackles in Dorie Greenspans book called Baked, which I highly recommend, her recipes are amazing! At first glance you would think nothing of these cookies, at least I did. Then you bite into them and they almost melt in your mouth they are so tender and delicate. After that, the intense chocolate flavor hits, followed by the subtle spice, you’ll be hard pressed not to finish all of them! For me these are best eaten still warm from the oven and it’s better to under-bake rather than over-bake to maintain the delicate feel.
Make the cookie dough
Let’s start by melting butter with sugar and chocolate over low heat in a medium sauce pan stirring occasionally until melted and smooth.
Transfer the mixture to the bowl of a stand mixer, or large mixing bowl if your using a hand mixer. Sift together your dry ingredients and set aside.
To the chocolate mixture add your eggs one at a time mixing well before the next egg. Once the eggs are mixed, add your dry ingredients and mix on low until dough is smooth and shiny, it should clear the sides of the bowl.
Divide the dough in half and roll each half into a log shape, then wrap in plastic wrap.
Chill and bake
Chill in the fridge for at least one hour or overnight. When ready to bake slice cookies about half an inch thick and bake on a baking sheet lined with parchment paper or a silicone mat at 350 degrees for about 10 minutes. Cookies will show little cracks on the top when baked. Let rest 2 minutes on baking pan before using a spatula to transfer to cooling racks.
For a nice finish sprinkle your mocha spice crackles with flaky salt.