WILDLY WICKED CHOCOLATE FUDGE CRACKLE COOKIES
These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookis might spread and flatten too much. For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar, For chocolate-mint cookies, omit the espresso powder and add 1/2 tsp. peppermint extract.
Provided by Chef mariajane
Categories Drop Cookies
Time 16m
Yield 18 cookies
Number Of Ingredients 9
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).
Nutrition Facts : Calories 196.1, Fat 9, SaturatedFat 5.2, Cholesterol 23.5, Sodium 26.9, Carbohydrate 30.9, Fiber 1.8, Sugar 24.6, Protein 2.2
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
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.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
SOFT COFFEE MOLASSES CRACKLE COOKIES
I have not tried this recipe yet, but my mom makes it often. She got it from a cookbook that was given as a gift to her.
Provided by Shirl J 831
Categories Dessert
Time 32m
Yield 6 cookies
Number Of Ingredients 13
Steps:
- Combine flour, soda,ginger,salt and nutmeg in bowl;set aside.
- Using medium speed of an electric mixer, beat together brown sugar and shortening until fluffy.
- Beat in molasses just till blended.
- Dissolve coffee in water and add to brown sugar mixture.
- Add egg and vanilla;beat just till blended.
- Stir in flour mixture just till combined.
- Cover and refrigerate dough until firm, about 4 hrs.
- Shape dough into balls, using 1 tbsp dough.
- Roll balls in sugar.
- Place balls 2 inches apart on lightly greased sheet.
- Bake at 350 for 12-14 minutes or till they are crackled on top.
- Cookies will be soft to the touch;do not overbake.
- let cookies stand for 1 minute on sheets.
- Place on rack to cool.
- Store in airtight container.
- May be frozen.
Nutrition Facts : Calories 579.1, Fat 18.5, SaturatedFat 4.6, Cholesterol 35.2, Sodium 858, Carbohydrate 97.3, Fiber 1.5, Sugar 51.2, Protein 6.6
GRAMMIE BEA'S CHOCOLATE CRACKLE COOKIES
These were one cookie that my gram used to make that I loved! They are just so chocolately and sweet. Dipped in confectionary sugar makes them look so pretty, as the cookies crack while cooking. These are MMMmmmmmmm m GOOD! This is a great addition to a holiday cookie tray, or when your craving something sweet and chocolate! Please Note: These cookies are chewy, chocolately and delicious! If you overcook them they will be crunchy when you bite into them, so don't overbake them!
Provided by Lindas Busy Kitchen
Categories Drop Cookies
Time 23m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Blend Crisco/margarine and sugar.
- Add vanilla, eggs, milk, and cocoa. Beat well, and add nuts.
- Mix flour, baking powder, and salt. Add to first mixture. Beat well.
- Chill for 1 hour.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake at 350, for 8-10 minutes Keep an eye on the cookies at 8 minutes as you don't want them to burn.
- Roll in confectionary sugar when still warm. Let cool.
Nutrition Facts : Calories 107.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 74.8, Carbohydrate 14.8, Fiber 0.7, Sugar 8.6, Protein 1.8
CHOCOLATE PEPPERMINT CRACKLE COOKIES
Make and share this Chocolate Peppermint Crackle Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.
- In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.
- Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.
- Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.
- Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.
- NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).
'GOOD FOR YOU' BERRY TRUFFLES
This is just the thing for when you get a chocolate craving but don't want to go for anything too unhealthy. Creamy smooth, deep chocolate flavor with a hint of berry. Very easy to make, and pretty much guilt-free! I used only about 10 dates and added stevia to taste so there would be less sugars.
Provided by Yogi8
Categories Candy
Time 20m
Yield 24-36 truffles
Number Of Ingredients 5
Steps:
- Blend all, except crushed walnut or coconut, in a food processor, scraping sides occasionally till the mixture is smooth.
- Shape into small balls and roll in walnut or coconut.
- Store in refrigerator.
Nutrition Facts : Calories 93.8, Fat 6.5, SaturatedFat 0.7, Sodium 0.6, Carbohydrate 9.2, Fiber 1.9, Sugar 6.4, Protein 1.9
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