Chocolate Cracker Cookies Food

Chocolate Cracker Cookies image

Provided by foodtvfan

Categories Dessert

Time 25m

Yield 24 or more pieces

Number Of Ingredients 5

30 -35 saltine crackers or 30 -35 graham crackers
1 cup butter
1 cup brown sugar
1 teaspoon cinnamon (optional)
1 -1 1/2 cup semi-sweet chocolate chips or 1 -1 1/2 cup milk chocolate chips

Steps:

Preheat oven to 375°F and grease a baking sheet with sides.
Line prepared pan with crackers or graham wafers; cut crackers to fill the whole pan if necessary.
Bring butter and brown sugar to a boil in a heavy saucepan; continue to cook for 3 minutes more; pour over crackers.
Sprinkle with cinnamon, if using.
Bake for 15 minutes and remove from oven; immediately sprinkle with chocolate chips.
When chips are melted, spread over the top evenly.
Cool slightly and break into pieces.

Chocolate Crackle Cookies image

Provided by Dr.JenLeddy

Categories Dessert

Time 43m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
2 large eggs, beaten lightly
1 teaspoon vanilla
4 tablespoons confectioners' sugar, plus additional for dusting hands

Steps:

In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
Preheat oven to 400°F and lightly grease 2 baking sheets.
Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

Chocolate Crackle Cookies image

Provided by Martha Stewart

Yield Makes 5 dozen

Number Of Ingredients 12

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

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.