Chocolate Crackles Cookies Ronit Penso

Chocolate Crackles Cookies

chocolate crackle cookies Ronit PensoI 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
¾ cup sugar
4 eggs, lightly beaten
1 tsp vanilla
2 cups flour
2 tsp baking powder
½ 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”).
chocolate crackle cookies Ronit Pensochocolate crackle cookies Ronit Penso
2. Add the oil and sugar to the melted chocolate and whisk well. Add the eggs and vanilla. Mix again.
chocolate crackle cookies Ronit Pensochocolate crackle cookies Ronit Penso
3. In a large bowl, combine the flour, baking powder and salt. Add the chocolate mixture and mix to a thick batter.
chocolate crackle cookies Ronit Pensochocolate crackle cookies Ronit Penso
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.
chocolate crackle cookies Ronit Pensochocolate crackle cookies Ronit Penso
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 .
chocolate crackle cookies Ronit PensoChocolate Crackles Cookies Ronit Penso Chocolate Crackles Cookies Ronit Penso

12 thoughts on “Chocolate Crackles Cookies

  1. Judy Bunde says:

    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.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s