Warning: These chocolate cookies are crack, just like the title and photo suggests (but it isn’t really the hard stuff in the photo. Powdered sugar and palm sugar were the prop fill ins.)
David’s chocolate crack cookies are highly addictive chocolate bombs of ecstasy that he originally crafted in the kitchen of Chez Panisse. He innocently claims the name comes from the “craggy fissures.” At that time it was more appropriate to come up with a safer name for the masses for these incredible chocolate cookies, so there were several aliases used on the menus.
Sounds kinda fishy to us. We think he knew all along how addicting these chocolate cookies are and how they will leave you a mess until you get your next chocolate hit.
David’s original chocolate crack cookie recipe calls for sending a mass of almonds through the food processor be pulverized, however our food processor is amongst the dearly departed so a little improvisation took place. After the cash for a replacement has been pried from our grips, we can’t wait to try his original recipe, but until then this adaptation it more than enough to make any chocolate cookie craving quietly purr in submission.
Luxardo~our libation of choice. More to come on this liquor!
Dark chocolate lovingly melted down with a little butter. Add a libation of choice. Macerate some tart dried cherries (another adaptation). A little flour, egg, sugar, baking powder. Roll in granulated sugar and powdered sugar and bake. Shivers from pure radiant joy.
Don’t forget to check out David’s latest and greatest, Ready for Dessert. It’s a collection of David’s favorite recipes, spanning cakes, pies, frozen desserts, cookies, candies and some incredible sauces and preserves. The book combines incredible dessert recipes with David’s sage guidance and witty humor.
Step -by- Step Recipe Photographs
Chop and put chocolate into a bain marie
Add liquor and gently melt
Chocolate mix and Whipped egg/sugar mix (ribbon stage)
Add chocolate mix into whipped egg/sugar mix
Sift in dry ingredient, mix, then chill
Roll dough into ball, then coat with sugar, and powdered sugar
Ready, set, bake!
Yield: 24-30 Cookies
Total Time: 3 hours
Adapted from Ready for Dessert by David Lebovitz. The dough can be refrigerated for up to 5 days or frozen for up to 1 month. These chocolate cookies are best eaten while still warm (aren't most cookies) or at least the same day.
Position oven racks in the upper and lower third locations. Preheat oven to 325°F.
Other cookies recipes you might enjoy: