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.
Time 1h Number Of Ingredients 5 Steps:
Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder. Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth. Pour the chocolate over the ingredients and stir quickly until all rice cereal is covered. Spoon out chocolate crackle mix into each cupcake liner. Place chocolate crackles in the fridge for at least 30 minutes to set. To serve, melt a little extra chocolate and drizzle over the top.
Time 3h20m Yield About 48 cookies Number Of Ingredients 9 Steps:
Whisk the flour, baking powder and salt in a medium bowl; set aside. Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners’ sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners’ sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Time 5h Yield 72 Number Of Ingredients 9 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.
Yield 24 cookies Number Of Ingredients 9 Steps:
Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners’ sugar until well coated. Place 1 inch apart on the baking sheets. Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
Time 10m Number Of Ingredients 13 Steps:
Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set. In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt. In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed. Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined. Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth. Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container. Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set. In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine. Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth. Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
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.
Time 3h10m Yield 3 dozen cookies, 36 serving(s) Number Of Ingredients 10 Steps:
MELT chocolate chips in a microwave safe bowl on MEDIUM (50% power) for 2 minutes; stir until smooth. Combine with brown sugar, oil and vanilla in medium bowl. Mix well. ADD eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours.* HEAT oven to 350ºF. Lightly spray a baking sheet with no-stick cooking spray. PLACE powdered sugar in shallow dish or large resealable food storage bag. Shape dough into 1-inch balls. Roll in powdered sugar or add to bag and shake to coat. PLACE about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack. TIP* Chilling the dough before baking is an important step to ensure the crackled finish.
More about “chocolate crackles recipes”
Time 10m Yield 24 cups Number Of Ingredients 6 Steps:
Mix first 4 ingredients together in a bowl, pour melted copha in and mix well. Put in patty cups and refrigerated until chilled.
