Chocolate Crackled Cookies Food

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.

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 CRINKLE COOKIES

Steps:

• In a large bowl, stir together sugar and oil; I use a wooden spoon.
• Add cocoa, blending well.
• Beat in eggs and vanilla.
• Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
• Cover and refrigerate until dough is firm enough to handle, usually overnight.
• Dough has the consistency of soft fudge.
• Heat oven to 350 degrees.
• Grease cookie sheets or line with parchment paper.
• Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
• keep dough in fridge between batches.
• Place cookies about 2 inches apart on prepared cookie sheet.
• Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
• place cookies on wire racks and cool completely.
• Recipe does not seem to double well; dough comes out too soft.