Milk Chocolate Fudge Crackles Food

CHOCOLATE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

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.

MILK CHOCOLATE FUDGE

Steps:

• Line 8x8in baking dish with foil.
• In heavy saucepan, combine sugar,milk, butter and salt.
• Bring to a full boil, stirring.
• Continue to boil,stirring for 4 minutes.
• Remove from heat.
• Stir in marshmallows,choc chips, nuts, and vanilla.
• Stir hard until all is smooth.
• Pour into pan.
• Refrigerate until firm.

WILDLY WICKED CHOCOLATE FUDGE CRACKLE COOKIES

Steps:

• Preheat oven to 350°F Butter 3 large (18x13-inch) baking sheets.
• Melt 1 1/2 cups chocolate chips in heavy saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.
• Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend., Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes.,.
• Drop dough (it will be soft) by well mounded Tablespoonfuls onto prepared sheets spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, abut 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).