Chocolate Cracks
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 203.
Maida doesn't provide any commentary about this recipe and when I saw it, I assumed that it was a recipe that I've long used in which the cookies develop cracks while baking. Unlike the recipe I've used in the past (I cannot remember which recipe that was), this one doesn't use powdered sugar. Aside from that, the cookies remind me of the same taste. They are soft and chewy and have a rich chocolate flavor.
This recipe is easy peasy. Here is the fast version (my attempt at making a video)!
And the more detailed version...
3 cups sifted all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups firmly packed brown sugar
6 oz. butter (1 1/2 sticks)
2 TBSP. water
12 oz. semisweet chocolate, chopped (or chocolate chips)
2 eggs
Sift together the flour, baking soda and salt. Set aside.
Add the chocolate and and stir until partially melted. Remove from the heat and stir until completely melted.
Beat in the eggs, one at a time, until mixed. Gradually add the sifted flour mixture, scraping the bowl as necessary. Let the dough stand for about 10 minutes.
Using a teaspoon measure, form the dough into balls and place them about 2 inches apart on the baking sheet.
Bake for 11-12 minutes. Tops will feel dry but not firm. Do not overbake. Place on baking racks to cool. As they cool, they will crisp up. Allow to cool completely. Store in an airtight container.