Chocolate Crackle Cookies

Martha has yet to steer me wrong, at least when it comes to food. These are incredibly good, with a delicate texture and a rich flavor that means one cookie is really all you need. On the other hand, they're small, so who's counting?

Do use really good baking chocolate for these; you won't regret it. These are always among the last cookies I bake for the holidays, since the confectioners sugar coating means you can't freeze them afterward.

Ingredients

8 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk

1 cup granulated sugar
1 cup confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. 
2. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. 
3. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
4. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. 
5. Mix in eggs and vanilla, and then the melted chocolate. 
6. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. 
7. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
8. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
9. Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

Perfect All-American Chocolate Butter Cake + Ultimate Chocolate Frosting

This has been my go-to birthday cake for years.

Rose Levy Berenbaum, The Cake Bible

2 9” cake pans

Ingredients

1/2 c + 3 Tbsp unsweetened Dutch-process cocoa (I order this from Penzeys, as it seems to difficult to track down at most grocery stores)

1 c boiling water

3 large eggs, room temp

2 1/4 tsp vanilla

2 1/4 c + 2 Tbsp sifted cake flour

1 1/2 c sugar

1 Tbsp baking powder

3/4 tsp salt

1 c unsalted butter, softened

1. Preheat oven to 350F. Prepare 2 9-inch cake pans: greased, bottoms lined with parchment or wax paper, then greased again and floured.
2. In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temp.
3. In another bowl, lightly combine the eggs, 1/4 of the cooled cocoa mixture, and vanilla.
4. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and the remaining cocoa mixture. Mix on low speed until dry ingredients are moistened.
6. Increase to medium speed (high if hand mixer) and beat for 1 1/2 minutes. Scrape down the sides.
7. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
8. Scrape batter into prepared pans and smooth. Bake 25-35 minutes or until a tester inserted near the center comes out clean and the cake springs back when touched lightly in the center. Should start to shrink from the sides only after removing from the oven. 
9. Let the cakes cool in the pans on a rack for 10 minutes. Loosen the sides and invert onto greased metal racks. To prevent splitting, reinvert and cool completely.

Ultimate Chocolate Frosting

Martha Stewart

Ingredients

3 ½ c confectioners’ sugar

12 Tbsp unsalted butter, room temperature

2 tsp vanilla extract

1 cup cocoa powder

½ c milk, room temperature

1. In a small bowl, sift together the confectioners’ sugar and cocoa powder.
2. Add butter and vanilla. Stir until smooth and free of lumps.

Makes about 3 cups.