CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
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 CRINKLE COOKIES
These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
- Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
- Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
- Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
SNOWY CHOCOLATE CRACKLE BISCUITS
Roll balls of dough in icing sugar to give these chocolate biscuits their 'crackle' effect. They make perfect presents for kids to make at Christmas time
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 45-50
Number Of Ingredients 9
Steps:
- Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn't touch the water), or in a microwave in short bursts. Set aside to cool.
- Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don't overmix it. Cover and chill for 1 hr.
- Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
- Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium
CHOCOLATE CRACKLE COOKIES(GHIRARDELLI)
Make and share this Chocolate Crackle Cookies(Ghirardelli) recipe from Food.com.
Provided by Sharon123
Categories Drop Cookies
Time 47m
Yield 60 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 35.7, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.2, Sodium 13.3, Carbohydrate 5.7, Fiber 0.2, Sugar 4.4, Protein 0.4
GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES
The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli's® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Stir flour with baking soda and salt; set aside.
- In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
- Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
- Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.
CHOCOLATE CRINKLE COOKIES
These easy chocolate crinkle cookies are perfect for the holidays. The classic chocolate crinkle cookie marries perfectly with eggnog or hot chocolate.
Provided by Ashley English
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Using an electric mixer set at medium speed, combine the sugar, oil, melted chocoate, and vanilla. Beat in the eggs until well combined, scraping down the sides of the bowl with a spatula as needed.
- In a separate bowl, sift together the flour, baking powder, and salt. Slowly add in the flour mixture using the lowest speed setting. Mix until the flour is fully incorporated. Transfer the cookie dough to a lidded container and refrigerate for 1 to 2 hours.
- Preheat the oven to 375°F. Remove the dough from the refrigerator and shape it into 1-inch balls. Roll each ball in the powdered sugar. Place the balls about 1 inch apart on cookie sheets lined with baking parchment or a silicone baking mat. Bake for 10 to 12 minutes until cookies have puffed up and appear cracked on the surface. Cool the cookies completely on a wire rack, then transfer to a lidded container.
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