I've seen these little chocolate beauties popping up all over magazines and my favorite food blogs but have never had the pleasure until now.
I decided to try my hand at a cookie that I've never made or tasted - which has led me to a few questions.
~* Are they supposed to look like the picture above?
~* What should the texture of these cookies be? Mine are delicately crisp on the outside while soft and slightly gooey on the inside.
~* What do I need to do to make them have smaller uniformed crackles? My second batch came out with smaller uniform crackles and for the life of me I don't remember what I did differently?
~* Are there any tips or tricks that you wouldn't mind sharing with me?
What I learned:
~* Use a small ice cream/cookie scoop to spoon out cookie dough, dropping them directly into powdered sugar. Toss them around a bit by shaking the bowl then roll in your hands. No sticky mess in your hands. (Leave it alone Kristen)
~* Wear rubber gloves when rolling cookie dough - without them I noticed finger and palm prints on the baked powdered sugar crackles.














