Chocolate Cracks

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These cookies are really easy to make, freeze beautifully, and have been part of our family’s annual homemade cookie assortment for as many years as I can remember. They are really notable for their dark, glossy, crackled appearance and crispy-on-the-outside, chewy-on-the-inside texture.

Chocolate Cracks

• 3 cups, sifted all-purpose flour
• 1-1/4 tsp. baking soda
• 1/2 tsp. salt
• 1-1/2 cups packed dark brown sugar
• 1-1/2 sticks (3/4 cup) unsalted butter
• 2 Tbsp. water
• 12 oz. chocolate chips
• 2 large or extra-large eggs

Adjust oven rack 1/3 down from top of oven. Preheat oven to 350°F. Line cookie sheets with baking parchment.

Combine sugar, butter and water in saucepan. Cook on medium heat, stirring, until butter melts.

Stir in chocolate chips until partly melted. Remove from heat and keep stirring until completely melted. Pour into large bowl of electric mixer. Let stand 5 minutes to cool slightly.

Beat eggs into chocolate mixture one at a time on high.

Turn speed to low; gradually add sifted dry ingredients, beating only until mixture is smooth and blended.

Let stand 10 minutes or more until dough  is cool enough to handle.

Using a small 1 to 1-1/4-inch ice-cream scoop, scoop quantities of dough and place balls about 2 inches apart on the parchment-lined baking sheets.

Bake 10-12 minutes, or until tops are dry but not firm.  Do not overbake. Cool on wire racks.

These freeze well, layered between sheets of waxed paper in an airtight container.

Makes about 5 dozen.