Chocolate Crackles

A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance. MAKES ABOUT 5 DOZEN 8 ounces bittersweet chocolate, finely chopped 1-1/4 cups all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 2 teaspoons baking powder 1/4 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter, room temperature 1-1/2 cups packed light brown sugar 2 large eggs teaspoon pure vanilla extract 1/3 cup whole milk cup granulated sugar cup confectioners' sugar 1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a bowl. 2. With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours. 3. Preheat oven to 350F. Divide each piece into sixteen 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. 4. Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days

Milk-Chocolate Cookies
Oversized and ever-so-slightly underbaked, these cookies feature milk chocolate in two formsmelted and mixed into the dough, and chopped into big chunks. MAKES ABOUT 3 DOZEN 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 8 ounces good-quality milk chocolate (4 ounces coarsely chopped. 4 ounces cut into 1/4-inch chunks) 1/2 cup (1 stick) unsalted butter 1-1/2 cups sugar 2 large eggs teaspoon pure vanilla extract 1. Preheat oven to 325F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. 2. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly. 3. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks. 4. Using a 1-1/2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Cream Cheese-Walnut Cookies

At holiday time, package some of these buttery, nut-edged beauties in a pretty glass jar as a gift. The slice-and-bake dough can be shaped into logs and frozen for up to two weeks, makes about 4 dozen 4 cups all-purpose flour

1-1/4 teaspoons coarse salt 2 cups (4 sticks) unsalted butter, room temperature 6 ounces cream cheese (not whipped), room temperature 1-1/4 cups sugar 2 tablespoons plus 1/2 teaspoon pure vanilla extract 2-1/2 cups walnut halves. 1-/12 cups toasted and coarsely chopped; 1 cup finely chopped 1. Whisk together flour and salt in a large bowl. 2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts. 3.Transfer dough to a work surface. Divide in half; shape each half into an 8-1/2-inch-long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks. 4. Preheat oven to 350F with racks in upper and lower thirds. Unwrap one log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper. 5. Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts. Cookies can be stored in airtight containers at room temperature up to 3 days.