I was just getting ready to make these cookies and when I got all of the ingredients out, found that I do not have enough Hershey's Chocolate Powder.
Now the question is, "Do they sell it in Honduras?"
The next question is, "How much is it?"
After sending off an email to dad, asking him to buy me some chocolate powder and put it in my pile of things to bring to Honduras, I am going to the store to see If I can find some. I hope it is at the first store and I hope it is not tooooooo expensive!
I have a really busy day today and really don't have time to run all over Tegucigalpa looking for Chocolate Powder!
PS Just returned and the Hersheys Cocoa was 245 lempira that is just about $12.50. These better be great!
Chocolate Crackle Cookies
by Abigail Johnson Dodge
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. table salt
8 oz. (1 cup) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
2 tsp. finely grated orange zest
1 tsp. pure vanilla extract
3 large eggs
8 oz. bittersweet chocolate, melted and cooled until barely warm
3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet)
1/3 cup granulated sugar; more as needed
Position a rack in the center of the oven and heat the oven to 350ºF.
Line three large cookie sheets with parchment or nonstick baking liners.
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes.
Add the eggs one at a time, beating briefly between additions.
Add the cooled chocolate and mix until blended, about 1 minute.
Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
Shape the dough into 1-1/4-inch balls with a small ice-cream scoop or two tablespoons.
Pour the granulated sugar into a shallow dish.
Dip the top of each ball in the sugar and set the balls sugar side up about 1-1/2 inches apart on the prepared cookie sheets.
Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes.
Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.