cracked

these little chocolate cookies are beautiful and cute but oh-so dangerous. the light chewy texture and single bite size make them very easy to eat way too many of way too quickly. they crack as they bake, making for a pretty surface and are best when eaten still warm but not hot - it's a good test in patience to wait ten minutes after they come out of the oven before devouring a pile of them.

Cracked Cookies

1/2 cup almonds

1/2 cup hazelnuts

80z dark chocolate, chopped

1/2 tsp vanilla

2 tbs unsalted butter

2 eggs

1 1/3 cup granulated sugar, divided

1/2 cup flour

1 tsp baking powder

1 cup confectioner's sugar

preheat oven to 350 degrees F. combine almonds and hazelnuts on a sheet pan and in the oven for 10 minutes. cool completely and grind in food processor until they become a fine meal. while nuts are cooling, combine chocolate, vanilla and butter in a small saucepan and carefully melt over low heat, stirring constantly. combine eggs and 1/3 cup sugar in the bowl of a stand mixer and beat on medium speed for 12 minutes, until foamy and pale yellow. pour the cooled chocolate mixture into the egg mixture and whip until just combined. switch to the paddle attachment and add flour, baking powder and crushed nuts. mix for about 30 seconds until everything is combined. cover bowl with plastic wrap and refrigerate for 1 hour (or up to 3 days).

preheat oven to 325 degrees F. remove the dough from the fridge and scoop into tablespoon size balls, rolling each one in your hands to make round. place on an ungreased parchment lined sheet pan and put in the fridge for 5 minutes. pour 1 cup granulated and confectioner's sugar into 2 separate bowls. roll each ball first in granulated sugar and then in confectioner's sugar. bake 15 minutes or until they have expanded and cracked.