Whenever we attend the Davis Musical Theater Center, which is at least six times per year, I like to buy a cookie during the intermission; and the cookie that I like the best is a dark brown with what looks likes volcanic expansion. At the theater they call this cookie a black and white. So I'm thinking it should be easy to find on the Internet. It is easy to find the "black & white" cookies and here is what they are. That isn't what I'm thinking about so I have to expand my search.
Based on the first recipe I found on the Internet, I returned to search using cookie, chocolate, and powdered sugar, as the keyword. Voila! It appears that the name of this cookie is crinkle or crackle. I baked up a batch with my initial recipe but it's not quite what I want. I'm looking for more chocolate, softer sweeter cookie. But I'm close.
- 1/2 cup butter
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 ounces unsweetened chocolate, melted and cooled
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup chopped pecans or other nuts, optional
- confectioners' sugar
Stir in dry ingredients alternately with milk. Stir in chopped pecans. Shape dough into 1-inch balls (stir if necessary to make the dough firmer). Roll balls in confectioners' sugar and place on lightly greased baking sheets about 2 inches apart. Bake at 350° for 14 to 16 minutes, or until cookies are firm in the center. Remove from baking sheets and cool on racks. Sprinkle warm with additional powdered sugar from shaker or sifter, if desired.
Makes about 2 dozen chocolate crinkle cookies.