CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
COCONUT CRUNCH COOKIES
These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CRACKLE COOKIES
These cookies are for coconut lovers...the cookies are filled and rolled in coconut...nice to look as too.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 4 dozen (approx)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Lightly grease a cookie sheet.
- In a bowl, cream the butter with sugars until smooth.
- Add egg and vanilla; mix until combined.
- In a bowl, combine the flour, oats, coconut, baking soda, and salt; mix until well combined.
- Mix the dry ingredients with the butter/sugar mixture; mix well.
- Roll into 1-inch balls.
- Roll balls into the shredded coconut.
- Place on cookie sheet; bake until just barely golden (about 10-15 minutes).
CHOCOLATE CRINKLE COOKIES
These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
- Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
- Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
- Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
FUDGY CHOCOLATE CRACKLE COOKIES
Fudgy chocolate cookies with white chocolate chips, coated in sugar. Dough can be prepared the day before and chilled overnight.
Provided by Kristen Moreland
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h40m
Yield 25
Number Of Ingredients 11
Steps:
- Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
- Cover and chill until dough is firm enough to shape into balls, about 1 hour.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.5 mg, Sugar 13.7 g
CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
CHOCOLATE CRINKLE COOKIES
These easy chocolate crinkle cookies are perfect for the holidays. The classic chocolate crinkle cookie marries perfectly with eggnog or hot chocolate.
Provided by Ashley English
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Using an electric mixer set at medium speed, combine the sugar, oil, melted chocoate, and vanilla. Beat in the eggs until well combined, scraping down the sides of the bowl with a spatula as needed.
- In a separate bowl, sift together the flour, baking powder, and salt. Slowly add in the flour mixture using the lowest speed setting. Mix until the flour is fully incorporated. Transfer the cookie dough to a lidded container and refrigerate for 1 to 2 hours.
- Preheat the oven to 375°F. Remove the dough from the refrigerator and shape it into 1-inch balls. Roll each ball in the powdered sugar. Place the balls about 1 inch apart on cookie sheets lined with baking parchment or a silicone baking mat. Bake for 10 to 12 minutes until cookies have puffed up and appear cracked on the surface. Cool the cookies completely on a wire rack, then transfer to a lidded container.
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
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