HomeDesserts Cookies Crackled Chocolate Cookies
11 January, 2020

Crackled Chocolate Cookies

Yields: About 3 dozen

Ingredients:
2 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1 teaspoon espresso powder (optional but recommended)
½ teaspoon salt
¼ teaspoon baking soda

1 ¼ cups light brown sugar
1 stick Crisco baking sticks shortening OR 1 cup Crisco all-vegetable shortening
1 teaspoon real vanilla extract
2 large eggs, room temperature

⅔ cup miniature semi-sweet chocolate chips

½ cup granulated sugar – in a small shallow bowl or saucer
½ cup powdered sugar – in a small shallow bowl or saucer

Preparation:
In a small bowl, lightly stir together the flour, cocoa powder, espresso powder, salt and baking soda. Set aside.

In a large bowl with an electric mixer, beat the brown sugar, Crisco and Vanilla extract on medium speed until well blended. Add the eggs, one at a time, and mix well. Gradually add the flour mixture from the small bowl and beat just until blended.

With a strong spoon, stir in the miniature chocolate chips. Cover the bowl and chill for at least 2 hours.

Preheat oven to 375°

With a cookie scoop, make the dough into 1 ¼ inch balls. Using your hands, one at a time, roll each one into a round ball and coat it completely by rolling it in the granulated sugar. Then roll it in the powdered sugar and place each coated ball 2 inches apart on a baking sheet lined with parchment paper.

Bake 8-10 minutes. They should set up firmly but not brown. Cool 2 minutes, then use a spatula to remove each one to wire rack to cool completely. Sprinkle with additional powdered sugar, if desired.

Notes:

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