A cookie that makes you crack up
For the Nevada Appeal
It’s that time of year … The Saturday downtown market has begun. Molly’s will be at the market on Saturdays from 9 a.m. until 1 p.m. We will have fresh salads and baked goods for sale.
These yummy chocolate cookies will be part of our fare! Come and see us.
Chef’s Notes: Chocolate crackups will keep for several days at room temperature if stored in a tightly sealed container. For long term storage, up to several weeks, the cookies may be frozen. Freeze them in a tightly sealed container to prevent dehydration and to protect them from freezer odors.
• Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.
4 ounces unsweetened
chocolate, chopped into 1⁄4 inch pieces
2 cups granulated sugar
1⁄2 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
2 cups all purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoons salt
1 cup confectioners’ sugar
Heat one inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the unsweetened chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. Transfer the melted chocolate to a 1 quart bowl and set aside until needed.
Combine the granulated sugar and vegetable oil in a seven-quart bowl, using a stiff whisk to stir until the sugar resembles wet sand. Add the eggs and vanilla extract and whisk vigorously until incorporated. Add the melted chocolate and stir until silky. Add the flour, baking powder, and salt; blend with a rubber spatula until smooth. Tightly cover the bowl with plastic wrap and refrigerate for one hour.
Preheat oven to 350 degrees.
Remove the dough from the refrigerator and discard the plastic wrap. Divide the cookie dough into 36 slightly heaping tablespoon-sized pieces and place into a larger bowl. Gently roll each portion in the palms of your hands to form a smooth ball. Then roll each ball in the confectioners sugar to coat evenly and generously.
Divide the balls onto three nonstick baking sheets, 12 evenly spaced balls per sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 12-14 minutes, rotating the sheets from top to center halfway through the baking time (At that time, also turn the sheets 180 degrees in the oven).
Remove the cookies from the oven and cool to room temperature on the baking sheets.
About 30 minutes.
Store the cooled cookies in a tightly sealed plastic container until ready to serve.