Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup powdered sugar
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract and orange zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Chill the dough in the refrigerator for 30 minutes.
8. Roll the dough into 1-inch balls and then roll them in powdered sugar.
9. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Total time: 35 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe makes about 24 cookies.
Nutritional information:
- Calories per serving: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g
Substitutions for ingredients:
- You can use orange extract instead of orange zest.
- You can use margarine instead of butter.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped nuts or chocolate chips to the dough.
- You can use lemon zest instead of orange zest.
- You can add a teaspoon of cinnamon to the dry ingredients.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Chill the dough before rolling it into balls to prevent it from sticking to your hands.
- Don't overbake the cookies, as they will become too dry.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
Garnishes:
- You can garnish the cookies with a drizzle of melted chocolate or a sprinkle of orange zest.
Pairings:
- Serve the cookies with a cup of hot cocoa or coffee.
Suggested side dishes:
- These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk.
- If the cookies spread too much during baking, chill the dough for a longer period of time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Chocolate crackle cookies have been around since the 1930s and were a popular treat during World War II.
Flavor profiles:
- These cookies have a rich chocolate flavor with a hint of orange.
Serving suggestions:
- Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea.
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