Chocolate Crackle Brownie Biscuits Recipes

BROWNIE CRACKLES

Steps:

• Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes. , Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.

CHOCOLATE BROWNIE CRACKLE COOKIES

Steps:

• Preheat oven to 350°F / 177°C.
• Line sheet pans with parchment paper or a Silpat baking mat or spray them with nonstick cooking spray.
• In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and continue to mix until light and fluffy, about 3 minutes.
• Add vanilla extract and eggs and mix on low until eggs are fully incorporated, stopping to scrape down the bowl as needed.
• Add dry ingredients to mixer and mix on low just until everything is combined.
• Pour powdered sugar into a shallow baking dish or bowl.
• Roll cookie dough into 1.5-inch balls (keep these small so the finished cookies are bite-sized) and then roll the balls in powdered sugar to fully coat. (You can do this in batches, dropping a bunch of the balls in powdered sugar and then rolling them all at once.)
• Place cookie dough on prepared sheet pans, leaving a couple of inches of space between them.
• Bake until cookies are just barely set in the middle, 9-10 minutes.
• Allow cookies to cool on sheet pan for a few minutes before transferring to a cooling rack to finish cooling.
• Store in an airtight container at room temperature for up to 1 week.

CHOCOLATE CRACKLE BROWNIE BISCUITS

Steps:

• In a large mixing bowl add the flour, sugar, cocoa, baking powder and salt and mix well. You can use a food mixer to make this easier, or a large wooden spoon
• Add the softened butter and combine well
• Lightly mix the two eggs with the vanilla and add to the flour mixture and stir until completely combined (add chocolate chips now if using)
• Chill the mixture for 10 minutes in the freezer or 30 minutes in the fridge
• Prepare two baking trays with baking paper
• Preheat the oven to 180C
• Add the icing sugar to a small bowl and set up with your baking trays beside you
• Scoop tablespoon sized amounts of the mixture and with damp hands roll into small balls, add to the icing sugar, coat thoroughly and place onto a tray 5 cm apart.
• Repeat with the remaining dough, working quickly so the dough does not soften too much. If it is a hot day you can always re-cool the balls before baking
• Bake for 10 minutes, the biscuits will be very soft.
• Remove the trays from the oven and allow to almost completely cool before carefully transferring them to a cooling rack.
• Store in an airtight container

CHOCOLATE CRINKLES II

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.

CHOCOLATE FUDGE CRINKLE BISCUITS

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.

CHOCOLATE CRACKLE COOKIES

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.

CHOCOLATE CRACKLE BROWNIE COOKIES

Steps:

• Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
• Fold in chocolate chips.
• Chill dough for about 30 minute.
• Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
• Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.