I hope that whoever invented Chocolate Crackles cookies (also known as Chocolate Crinkles) received some kind of reward or recognition, for creating these beautiful and tasty cookies. There are many variations for these great tasting cookies, but I especially like the one here, for its’ fairly short list of ingredients and ease of preparation.The result is chewy and chocolaty cookies on the inside, while the outer snowy-white cracked layer is crunchy and sweet. No wonder they are always a hit with guests of any age.
Makes: about 40 medium size cookies
Prep time: 20 minutes
Chilling time: 2 hours
Baking time: 10 minutes
Ingredients:
For the cookies:
10.5 oz (300 grams) semi-sweet chocolate chips
4 Tbs oil
ΒΎ cup sugar
4 eggs, lightly beaten
1 tsp vanilla
2 cups flour
2 tsp baking powder
Β½ tsp salt
For rolling the cookies:
About 2 cups powdered sugar
1. Melt the chocolate in a medium bowl placed over a pot with almost-boiling water (“Bain-Marie”).
2. Add the oil and sugar to the melted chocolate and whisk well. Add the eggs and vanilla. Mix again.
3. In a large bowl, combine the flour, baking powder and salt. Add the chocolate mixture and mix to a thick batter.
4. Cover with plastic wrap and place in the fridge for 2 hours, to let the dough set before rolling.
5. When ready to bake, preheat the oven to 355F (175C). Prepare 2 large cookie sheets.
6. Place the powdered sugar in a large bowl. Roll the chilled dough into 40 medium size balls. Roll each ball in the powdered sugar. Place the coated balls on the baking sheets, 2 inch (5 cm) apart.
7. Bake one pan while working on the next. If the dough becomes too soft, place it in the freezer for a few minutes, to let it set again.
8. Bake for 10 minutes. Don’t worry if the cookies seem soft in the middle – the cookies should be chewy, so it’s important not to over bake them. Let cool completely on racks. Store in airtight containers .
Ronit shared this recipe with me some years ago and I use it at my Vermont B&B.
It is so rich with chocolate that it is always a big hit, and the better the chocolate you use, the better the results.
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Hi Judy,
so nice to hear.
And you’re absolutely right – the better the chocolate, the better the cookies. π
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‘Twould be nice as a simple dessert tray after a dinner party.
Virtual hugs,
Judie
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I can definitely see that. π
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Reblogged this on Chef Ceaser.
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Ronit these are very photogenic cookies!! Great recipe and the cookies look so cute π
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Thank you Marta. They really are very pretty cookies with a great texture and flavor Whoever created them is no doubt a culinary genius. π
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I love to make similar crack cookies too! π
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They are really worthy of the effort. π
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I agree..;)
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The cookies look delicious! π
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Thank you! π
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I love chocolate and I want to make it. Can make this recipe without egg or any other chocolate recipe without egg? π
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Thank you Preeti, I’m glad you liked the cookies. Unfortunately, all my cookies recipes contain eggs, so I can’t offer a recipe without. I hope you’ll find one that suits you. π
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I like all your recipes but you know we are pure vegetarian. I hope so….. But thank you for this recipe. π I loved it.
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I respect any type of diet.
I have posted a few vegetarian recipes, though most include eggs. You may want to try them with egg substitutes.
Here is also a link to a few vegan recipes you may be able to enjoy:
https://ronitpenso.wordpress.com/?s=vegan
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Ohh! That’s great. I also respect them though I don’t eat. Well, thank you so much for this. I will absolutely try it. Thanks a lot. ππ
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My pleasure. π
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