Fudgy Chocolate Crackle Cookies Recipes

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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.

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.

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.