Brown Sugar Chocolate Crackle Cookies Food

CHOCOLATE CRACKLE COOKIES(GHIRARDELLI)

Steps:

• Stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg until well combined; mix in cooled bittersweet chocolate. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap. Freeze until firm, about 45 minutes.
• Preheat oven to 350°F Line 2 baking sheets with parchment. Shape dough into 1/2-inch balls (exactly 1 teaspoon each). Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
• Place on baking sheets, spacing each 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. Let cookies cool on a wire rack.

BROWN SUGAR CRACKLE COOKIES

Steps:

• Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Browned butter can burn easily and quickly so keep a close eye on it!
• Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes.
• Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large (18 by 12-inch) baking sheets with parchment paper, silpat liners or lightly coat them with cooking spray.
• In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar, rubbing between your fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.
• Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the bowl.
• Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.
• Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
• Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone - don't overbake), 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

BROWN SUGAR CHOCOLATE CRACKLE COOKIES

Steps:

• Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
• Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

BROWN SUGAR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees.
• Cream together the butter and the brown sugar.
• Add the eggs one at a time, then the vanilla.
• Add the dry ingredients until just combines.
• Using a spoon, mix in the chocolate chips.
• This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
• Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
• Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!

BROWN SUGAR CRACKLE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
• Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

CHOCOLATE CRACKLE COOKIES

Steps:

• Preheat oven to 350 degrees. 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 medium bowl; set aside.
• Mix 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 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
• 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.
• 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.

FUDGY CHOCOLATE CRACKLE COOKIES

Steps:

• Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
• Cover and chill until dough is firm enough to shape into balls, about 1 hour.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

BROWN SUGAR CRINKLES

Steps:

• In a large bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft)., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

CHOCOLATE CRACKLE-TOP COOKIES

Steps:

• Combine flour, baking powder and salt. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs and vanilla; mix well. Blend in chocolate. Gradually add flour mixture, mixing well after each addition.
• Refrigerate 3 hours.
• Heat oven to 350ºF. Shape dough into 36 (1-inch) balls. Roll, 1 at a time, in powdered sugar until evenly coated. Place, 4 inches apart, on parchment-covered baking sheets.
• Bake 15 min. or until tops are cracked and centers are almost set. Cool 2 min. on baking sheet. Remove to wire racks; cool completely.