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Prep Time:
20 min + chilling time

Cook Time:
10 minutes

Servings:
3 dozen cookies

Prep Time:
20 min + chilling time

Cook Time:
10 minutes

Servings:
3 dozen cookies

Chocolate Crackles

INGREDIENTS

Chocolate Crackles

  • 1 C. (250 mL) semi-sweet chocolate chips
  • 1 C. (250 mL) firmly packed brown sugar
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 1 1/2 tsp. (7 mL) pure vanilla extract
  • 2 large eggs, lightly beaten
  • 1 1/4 C. (300 mL) all-purpose flour
  • 1/2 C. (125 mL) cocoa powder, sifted
  • 1 tsp. (5 mL) baking powder
  • 1/4 tsp. (1 mL) salt
  • 1/2 C. (125 mL) icing sugar

DIRECTIONS

  1. Melt chocolate chips in a microwave safe bowl, on medium, for 2 minutes; stir until smooth.
  2. Combine with brown sugar, vegetable oil and Pure Vanilla Extract in medium mixing bowl. Mix well.
  3. Add eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate for about 2 to 2 1/2 hours until firm enough to shape.
  4. Heat oven to 350ºF (180ºC). Lightly grease baking sheets or line with parchment paper. Set aside.
  5. Place icing sugar in shallow dish or large plastic food storage bag. Shape dough into 1″ (2.5 cm) balls. Roll in icing sugar or add to bag and shake to coat.
  6. Place balls of dough about 2″ (5 cm) apart on prepared baking sheet. Bake for 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.