CRACKLE COOKIES
Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them-until she takes a bite! They're very close to my Mama's wonderful chocolate cookie recipe. -Ruth Cain, Hartselle, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BROWNIES WITH SHINY, CRACKLY TOPS
Once you try them you won't go back to the bakery or box again. These bake up with yummy, light, and crackly meringue tops and are the perfect fudge consistency on the inside.
Provided by RainbowJewels
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
- Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
- Whisk flour, cocoa, and salt together in a bowl.
- Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 38.6 g, Cholesterol 92.6 mg, Fat 16.2 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 9 g, Sodium 104.6 mg, Sugar 33.1 g
CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
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.
CHOCOLATE CRINKLES II
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Desserts Cookies Chocolate Cookie Recipes
Time 5h
Yield 72
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g
CHOCOLATE CRACKLE TOPS
I have never found a cookie that tastes as great as this one and it makes a great addition to you seasonal cookie tray! If you love nuts, this is the best cookie ever! I have made these for years and everyone loves them. The blend of spices, chocolate and nuts, yummy! This is a healthy cookie as it does not contain large...
Provided by Chris Adlfinger
Categories Cookies
Time 32m
Number Of Ingredients 11
Steps:
- 1. Using a blender finely chop pecans a small amount at a time (1/2 cup works well), set aside in measuring cup. Continue until you have 2 cups of ground nuts
- 2. Working in batches: Using blender, place 1 broken square of the unsweetened chocolate along 1/3 of the bread crumbs and some of the flour. Grind until finely chopped. Place in small bowl and repeat until all chocolate is ground. I have found that adding the flour and bread crumbs with the chocolate when grinding keeps the chocolate from melting in the blender.
- 3. Using mixing bowl, cream eggs and sugar.
- 4. Add nuts, spices and ground chocolate mixture. Mix until blended. Remove mixing bowl from mixer. Cover with plastic wrap and place in refrigerator at least 15 minutes or overnight.
- 5. When ready to bake, Place powered sugar in small bowl. Remove cookie mixture from refrigerator. Roll chilled dough into small balls about 1" in size. Keeping the balls small keeps the cookie from spreading when cooking.
- 6. Place dough balls in powered sugar and roll. Place onto greased cookie sheets. I like to place the dough back in the refrigerator to keep it chilled and allow the cookie sheet to cool before baking another sheet of cookies.
- 7. Bake 12 - 15 minutes at 325 degrees Fahrenheit. Remove from oven. Cool a minute, then remove to wire racks to cool. Store in an airtight container. If there are any left after a couple days I find they can be frozen.
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 CRACKLE-TOP COOKIES
A pre-bake roll in powdered sugar gives these soft chocolate cookies their pretty crackles. Who'd guess these lovely treats prep in just 15 minutes?
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 18 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs and vanilla; mix well. Blend in chocolate. Gradually add flour mixture, mixing well after each addition.
- Refrigerate 3 hours.
- Heat oven to 350ºF. Shape dough into 36 (1-inch) balls. Roll, 1 at a time, in powdered sugar until evenly coated. Place, 4 inches apart, on parchment-covered baking sheets.
- Bake 15 min. or until tops are cracked and centers are almost set. Cool 2 min. on baking sheet. Remove to wire racks; cool completely.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE CRACKLE-TOPS
Yummy little balls of soft chocolate cookie with powdered sugar.... a delicious (yet messy) treat for young and old. (Note: time to chill cookie dough not included in time estimates)
Provided by dulce_amore
Categories Drop Cookies
Time 25m
Yield 38 cookies, 38 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from heat; stir in sugar and continue stirring 2-3 min or until sugar dissolves. Add eggs one at a time, beating well after each addition; stir in vanilla.
- In a separate bowl sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mix in batches, until just blended. Cover dough and refrigerate for at least 1 hour, until the dough is cold and holds its shape.
- Preheat oven to 325 deg. Grease two or more large baking sheets. Place powdered sugar in a small, deep bowl. Using your hands scoop cold dough into small balls and roll into 1 ½ in balls. Drop each ball into the powdered sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the baking sheets 1 ½ in apart.
- Bake for 10-15 min or until tops feel slightly firm when touched. Place baking sheet on wire rack for 2-3 min, then remove cookies and cool on rack completely.
CHOCOLATE CRACKLES
Make and share this Chocolate Crackles recipe from Food.com.
Provided by Terese
Categories Dessert
Time 10m
Yield 24 cups
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
- Put in patty cups and refrigerated until chilled.
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