Chocolate Crackle Brownie Cookies Food

CHOCOLATE CRACKLE BROWNIE BISCUITS

Steps:

• In a large mixing bowl add the flour, sugar, cocoa, baking powder and salt and mix well. You can use a food mixer to make this easier, or a large wooden spoon
• Add the softened butter and combine well
• Lightly mix the two eggs with the vanilla and add to the flour mixture and stir until completely combined (add chocolate chips now if using)
• Chill the mixture for 10 minutes in the freezer or 30 minutes in the fridge
• Prepare two baking trays with baking paper
• Preheat the oven to 180C
• Add the icing sugar to a small bowl and set up with your baking trays beside you
• Scoop tablespoon sized amounts of the mixture and with damp hands roll into small balls, add to the icing sugar, coat thoroughly and place onto a tray 5 cm apart.
• Repeat with the remaining dough, working quickly so the dough does not soften too much. If it is a hot day you can always re-cool the balls before baking
• Bake for 10 minutes, the biscuits will be very soft.
• Remove the trays from the oven and allow to almost completely cool before carefully transferring them to a cooling rack.
• Store in an airtight container

BROWNIE CRACKLES

Steps:

• Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes. , Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.

CHOCOLATE BROWNIE CRACKLE COOKIES

Steps:

• Preheat oven to 350°F / 177°C.
• Line sheet pans with parchment paper or a Silpat baking mat or spray them with nonstick cooking spray.
• In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and continue to mix until light and fluffy, about 3 minutes.
• Add vanilla extract and eggs and mix on low until eggs are fully incorporated, stopping to scrape down the bowl as needed.
• Add dry ingredients to mixer and mix on low just until everything is combined.
• Pour powdered sugar into a shallow baking dish or bowl.
• Roll cookie dough into 1.5-inch balls (keep these small so the finished cookies are bite-sized) and then roll the balls in powdered sugar to fully coat. (You can do this in batches, dropping a bunch of the balls in powdered sugar and then rolling them all at once.)
• Place cookie dough on prepared sheet pans, leaving a couple of inches of space between them.
• Bake until cookies are just barely set in the middle, 9-10 minutes.
• Allow cookies to cool on sheet pan for a few minutes before transferring to a cooling rack to finish cooling.
• Store in an airtight container at room temperature for up to 1 week.

CHOCOLATE CRACKLE BROWNIE COOKIES

Steps:

• Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
• Fold in chocolate chips.
• Chill dough for about 30 minute.
• Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
• Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.

DOUBLE CHOCOLATE CRACKLES

Steps:

• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
• Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

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.

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.

CHEWY CHOCOLATE BROWNIE COOKIES

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.