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.
GOOEY CHOCOLATE CRACKLE COOKIES
This is the absolute favorite cookie in my house. I've been using this exact recipe for the past 6-8 years which originally came from a high school cafeteria cookbook. It was tough trying to get this recipe, then after I got it, it was for 350 servings ! It's now scaled down to 4 dozen, but they don't last long...maybe 350 cookies IS the way to go ! ETA: Reviewers have added an extra cup of flour to the mix with success. I still make them as originally posted.
Provided by PrimQuilter
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Mix margarine and sugar in a large bowl.
- Add oil and vanilla, mix.
- Add eggs and mix.
- Add flour, cocoa, baking powder and salt, mixing all together.
- Let chill for a couple hours or overnight.
- Scoop dough into tablespoon balls using a scoop.
- Roll in powdered sugar.
- Place on greased pan.
- Bake at 350° for 11-12 minutes.
- Let cool on rack.
- NOTES:.
- You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
- I use a #40 cookie scoop which is about the size of a tablespoon.
- I spray my pans for the first batch, but don't do it after that.
- No need to flatten down the cookie, it will spread as it bakes.
- If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.
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
OLD-FASHIONED CRACKLE COOKIES
These are an old-fashioned favorite that my family loves. Kids can help by rolling them in confectioners' sugar and placing on greased baking sheets.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat sugar and oil until blended. Beat in eggs, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Cover and refrigerate dough for at least 2 hours., With sugared hands, shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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.
GOOEY CHOCOLATE COOKIES
These soft and chewy cookies couldn't be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix. -Angela Bailey, San Pierre, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours., Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
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 CRACKLE COOKIES
Here is a very easy and tasty Chocolate cookie using a cake mix. You can even change the cake mix you use. Impressive but simple!
Provided by Nana Lee
Categories Dessert
Time 26m
Yield 3 doz
Number Of Ingredients 5
Steps:
- Combine ingredients and mix with spoon. Shape into balls the size of walnuts.
- Roll in powdered sugar.
- Place on greased sheet.
- Bake at 375º for 8 to 10 minutes.
- ENJOY!
Nutrition Facts : Calories 1078.7, Fat 64, SaturatedFat 15.1, Cholesterol 141, Sodium 1450.1, Carbohydrate 124.4, Fiber 4.1, Sugar 65.4, Protein 14.2
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
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