Signature Recipes

This recipe is by Joey Altman from Without Reservations: How to Make Bold, Creative, Flavorful Food at Home, 2008, John Wiley &
Sons, Inc.

Chocolate Crackle Cookies
Makes about 30 cookies

8 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1⁄3 cup walnut oil
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon fine sea salt
1⁄4 cup walnuts, chopped medium-fine
2 large eggs
1 teaspoon pure vanilla extract
1⁄4 cup powdered sugar, for rolling

1. Melt the chocolate, brown sugar, and walnut oil together in a double boiler over, but not touching, simmering water or in the microwave. Stir with a whisk until the chocolate is melted and smooth. The sugar does not have to be completely dissolved. If the chocolate is not completely melted, continue heating in 20-second increments, stirring between, until it is smooth. (Alternatively, you can heat the mixture in a small saucepan over low heat, or in a double boiler over, but not touching boiling water, whisking frequently, until the chocolate is melted and smooth.) Allow to cool until the mixture is barely warm.

2. Stir together the flour, baking powder, and salt in a medium bowl. Stir in the walnuts. Set aside.

3. Whisk the eggs into the cooled chocolate until well blended. Whisk in the vanilla. Use a spatula to fold the chocolate mixture into the dry ingredients until everything is just combined.

4. Refrigerate the dough until it is firm, about 1 hour, or put it into the freezer for 10 to 15 minutes.

5. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. Sift the powdered sugar into a broad shallow soup bowl. Scoop out tablespoon-size nuggets of dough, roll them between your hands to make balls (don't worry about making them perfectly round), and drop them into the powdered sugar. Toss them in the sugar until they are well coated on all sides. Transfer the balls to the baking sheets, leaving about 1 inch between them.

6. Bake for 8 minutes for soft, chewy cookies, or 10 minutes for cookies with a crisp exterior. Use a spatula to transfer the cookies to a rack to cool. Store the completely cooled cookies in an airtight container for up to 4 days.

Tip from Joey Altman: The walnut oil subtly enhances the flavor of the walnuts in these cookies. Purchase nut oils in small quantities and store in the refrigerator to keep them from going rancid. If the oil has an off taste, discard it. The off taste would only become magnified in the recipes you make with it.