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.
- 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
- 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.
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.