BossMan Cookies...In Other Words Cookies Used to Bribe the BossMan

Robert's employer gives the company about 2 weeks off for Christmas - paid. It's awesome {should be the standard for all employers...nudge, nudge, wink, wink}.

The catch: you must be at work the day before the holiday begins.

MY boss doesn't do that. MY boss requires that I be back at work Monday, the 29th. So to make the most of our trip to San Diego, Robert asked his boss if he could make an exception and allow Robert to leave on the 23rd.

Jeff conceded - as long as Robert brought in cookies. These are the yummy cookies I used to bribe Robert's boss into signing off on Robert's extra day so Robert could get paid for his holiday.

They are Martha cookies, from her yummy Cookie Book {thanks for the early and potentially way delicious Christmas present, Eden! hmmm, that sounded like the present was potentially yummy. You know what I mean}

I'll be giving some to my boss too...it never hurts to bribe and butter up a little.

Martha calls these:

Chocolate Crackles
makes about 5 dozen

• 8 ounces bittersweet chocolate, coarsely chopped
• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup whole milk {I didn't have whole milk on hand, so I used heavy cream}
• 1 cup granulated sugar
• 1 cup confectioners' sugar

Directions:

Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to cool. Into a small bowl, sift together flour, cocoa, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until just combined. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

Preheat oven to 350 degrees. 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 sheet lined with parchment paper.

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. They are WAY good, I promise. You will want a tall glass of milk with them, though.