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  • Chocolate Crackle Cookies

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    Louise W Pai
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    This recipe yields about 4 dozen chocolate crackle cookies. It calls for melting and cooling 8 ounces of bittersweet chocolate. The dry ingredients including flour, cocoa powder, baking powder, and salt are sifted together. Butter and brown sugar are beaten until light and fluffy before adding eggs, vanilla, and melted chocolate. The dry ingredients and milk are alternated into the wet ingredients. The dough is chilled for 2 hours before being rolled into logs, chilled, sliced, and baked for 12-15 minutes.

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    This recipe yields about 4 dozen chocolate crackle cookies. It calls for melting and cooling 8 ounces of bittersweet chocolate. The dry ingredients including flour, cocoa powder, baking powder, and salt are sifted together. Butter and brown sugar are beaten until light and fluffy before adding eggs, vanilla, and melted chocolate. The dry ingredients and milk are alternated into the wet ingredients. The dough is chilled for 2 hours before being rolled into logs, chilled, sliced, and baked for 12-15 minutes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    79 views1 page

    Chocolate Crackle Cookies

    Uploaded by

    Louise W Pai
    This recipe yields about 4 dozen chocolate crackle cookies. It calls for melting and cooling 8 ounces of bittersweet chocolate. The dry ingredients including flour, cocoa powder, baking powder, and salt are sifted together. Butter and brown sugar are beaten until light and fluffy before adding eggs, vanilla, and melted chocolate. The dry ingredients and milk are alternated into the wet ingredients. The dough is chilled for 2 hours before being rolled into logs, chilled, sliced, and baked for 12-15 minutes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    c

    Chocolate Crackle Cookies

    P P  PP 


    akes about 4 dozen. 1. Heat oven to 350 degrees. Chop bittersweet chocolate
    into small bits, and melt over medium heat in a
    8 ounces bittersweet heat-proof bowl or the top of a double boiler set
    chocolate, melted and cooled over a pan of simmering water. Set aside to cool.
    1 1/4 cups all-purpose Sift together flour, cocoa, baking powder, and salt.
    flour 2. In the bowl of a heavy-duty electric mixer fitted with the
    1/2 cup Dutch cocoa paddle attachment, beat butter and light-brown
    powder sugar until light and fluffy. Add eggs and vanilla,
    2 teaspoons baking and beat until well combined. Add melted
    powder chocolate. With mixer on low speed, alternate
    1/4 teaspoon salt adding dry ingredients and milk until just
    8 tablespoons (1 stick) combined. Divide the dough into quarters, wrap
    unsalted butter, room with plastic wrap, and chill in the refrigerator until
    temperature firm, about 2 hours.
    1 1/3 cups light-brown 3. On a clean countertop, roll each portion of dough into a
    sugar, firmly packed log approximately 16 inches long and 1 inch in
    2 large eggs diameter, using confectioners¶ sugar to prevent
    1 teaspoon pure vanilla sticking. Wrap logs in plastic wrap, and transfer to
    extract a baking sheet. Chill for 30 minutes. Cut each log
    1/3 cup milk into 1-inch pieces, and toss in confectioners¶
    1 cup confectioners' sugar, a few at a time. Using your hands, roll the
    sugar, plus more for rolling pieces into a ball shape. If any of the cocoa-
    colored dough is visible, roll dough in
    confectioners¶ sugar again to coat completely.
    Place the cookies 2 inches apart on a Silpat-lined
    baking sheet. Bake until cookies have flattened
    and the sugar splits, 12 to15 minutes.
    4. Transfer from oven to a wire rack to let cool completely.
    Store in an airtight container for up to 1 week.

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