Chocolate Crackle Top Biscuits Recipes

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 CRACKLE COOKIES

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.