WINE & FOOD AFFAIR RECIPES

Dessert

Chocolate Crackle Cookies

Mill Creek Vineyards & Winery

1401 Westside Road
Healdsburg, CA 95448
millcreekwinery.com

  • RECIPE YEAR: 2018
  • RECIPE BY: Shannon Moore/Flower Girl
  • YIELD: Serves 36
  • PAIRS WELL WITH: "4739" Dessert Wine

These truffle-like cookies, adapted from a recipe by Gesine Bullock-Prado, are not difficult to make, but they are a bit time consuming. However, the extra time and the expense of high-quality ingredients are worth it! The rich chocolate pairs perfectly with Mill Creek port.

Ingredients:
  • 2 eggs
  • 1/2 cup sugar
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 1/2 cups high-quality bittersweet chocolate, such as Guittard
  • 3 tablespoons unsalted butter
  • 3/4 cup almond flour
  • 1/2 teaspoon salt
  • 1 tablespoon high-quality cocoa powder, such as Valrhona
  • 1 pinch ground cardamom (optional)
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, 1/4 cup plus 1 tablespoon of the sugar and the honey. Whisk on high speed until very light and fluffy, about 5 minutes. 

In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Alternatively, melt the chocolate and butter in a microwave in 30-second intervals, stirring after each interval to prevent burning. 

In a large bowl, whisk together the almond flour, salt and cocoa powder. 

Add the melted chocolate mixture to the almond flour mixture and stir well to combine. Add one-fourth of the whipped egg mixture and stir to lighten the batter. Using a rubber spatula, gently fold in the remaining egg mixture until completely incorporated, making sure to scrape all the chocolate off the bottom of the bowl. Cover with plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.  

Line a baking sheet with parchment paper.

In a small bowl, stir together the remaining 1/4 cup sugar and the cardamom. Using a small cookie scoop, scoop out the dough and roll each round in the sugar mixture to coat. Place the rounds on the prepared baking sheet and freeze until very hard, at least 2 hours. Reserve the remaining sugar.

Preheat the oven to 350°F. Line another baking sheet with parchment paper.

Remove only enough dough rounds from the freezer to fit on 1 baking sheet. Roll the rounds in the sugar mixture again, then place them 1 inch apart on the new prepared baking sheet. 

Immediately bake the cookies for 10 minutes, rotating the pan from front to back halfway through the baking time. The cookies will look slightly cracked but the sugar should not be browned when they are done. Continue baking the remaining cookies, or store in your freezer for up to 1 month and bake as needed.