Cookbook:Saucepan Fudge Crackle Cookies
These are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands 1/2-inch to 3/4-inch tall, and have a diameter of 2.5 to 5 inches. The surface is cracked.
Ingredients[edit | edit source]
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup margarine
- 3 ounces unsweetened baking chocolate
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped nuts (for example, 1/2-inch walnut pieces)
- additional sugar for coating
Procedure[edit | edit source]
- Mix the flour, baking powder, and salt.
- In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
- Remove the chocolate mixture from the heat.
- Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
- Mix the flour mixture into the chocolate mixture.
- Cover and refrigerate until firm. Overnight would be good.
- Make 1.5-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.
- Bake at 300°F for 20 minutes.
- Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.
Variation[edit | edit source]
The original used butter, which contaminates the taste of the chocolate. The insulated cookie sheet is also a recent modification, added to avoid burning parts of the cookie while failing to fully cook other parts. Hazelnuts and macadamia nuts go well in this recipe.