Saturday, April 25, 2015

#3472 - Chocolate Crackle Cookies

(by Shirley McNevich)

1 cup flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Domino's light brown sugar
3 eggs
2 tsp. vanilla
4 oz. unsweetened baking chocolate
4 TBSP butter
1/2 cup white sugar
1/2 cup Domino's powdered sugar

DO NOT USE MIXER FOR THIS RECIPE. In a bowl add flour, cocoa, baking powder, baking soda and salt--stir to mix. In a separate microwave safe bowl add the butter and unsweetened baking chocolate--microwave on HALF POWER until melted, then stir until smooth--cool slightly. In a large bowl add the light brown sugar, vanilla and eggs--stir with a whisk to mix. Scrape the melted chocolate mixture into the brown sugar--mix with a whisk. Pour the flour mixture into the chocolate mixture--stir with a whisk to mix. Let the batter stand for 10 minutes so it starts to get thick. Place the white sugar in one bowl and the powdered sugar in a second bowl. Scoop a heaping TBSP of the batter and roll it into a ball. Roll the ball in the white sugar, then roll it into the powdered sugar, then place the dough ball on a greased cookie sheet. Repeat with all batter. Bake at 325 degrees for 12 minutes. Do NOT remove the cookies from the cookie sheets--let them cool completely on the cookie sheets.

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