Chocolate Crackle Cookies
When chocolate calls, try this easy recipe for chocolate crackle cookies. Because they freeze well, they’re prefect for gift-giving or bulk baking during the holiday season.
When chocolate calls, try this easy recipe for chocolate crackle cookies. Because they freeze well, they’re prefect for gift-giving or bulk baking during the holiday season.
This recipe from “Great New England Cook” Golde Soloway of Walpole, Massachusetts, first appeared in Yankee Magazine in December 1987. At a reader’s request, we added it to our online database for all to enjoy.
Yield:
7 dozenIngredients
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups dark brown sugar, packed
3/4 cup butter, softened
2 tablespoons water
2 cups (12 ounces) semi-sweet chocolate chips
2 eggs
1/2 cup granulated sugar (optional)
Instructions
Sift the flour, baking soda, and salt together and set aside. In a large saucepan, heat the brown sugar, butter, and eater, stirring until the butter melts. Add the chocolate pieces and stir until nearly melted. Remove from heat and continue stirring until smooth. Transfer to a large bowl and let cool for 5 minutes. With electric mixer on high speed, beat in eggs one at a time. Reduce speed and gradually add sifted dry ingredients. Let batter set at room temperature for about 10 minutes, until dough can be handled. (Do not refrigerate.) Line a cookie sheet with aluminum foil. Roll dough into walnut-sized balls, about 20 to the sheet. Roll in granulated sugar if desired. Bake for 12-14 minutes at 350°. Tops will feel dry but not firm. The cookies will crisp as they cool on wire racks. These freeze very well.
