Chocolatecracklecookieschocolatesnowballs Recipes

CHOCOLATE CRACKLE COOKIES

Chocolate Crackle Cookies image

A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps

Provided by Dr.JenLeddy

Categories Dessert

Time 43m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
2 large eggs, beaten lightly
1 teaspoon vanilla
4 tablespoons confectioners' sugar, plus additional for dusting hands

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.

CRACKLE COOKIES

Crackle Cookies image

Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them-until she takes a bite! They're very close to my Mama's wonderful chocolate cookie recipe. -Ruth Cain, Hartselle, Alabama

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup sugar
2 tablespoons canola oil
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1 large egg
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar

Steps:

In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN CHOCOLATE SNOWBALL COOKIES

Mexican Chocolate Snowball Cookies image

A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.

Provided by snappygourmet

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 56m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 ⅔ cups confectioners' sugar, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup unsweetened dark cocoa powder
1 tablespoon ground cinnamon, divided
½ teaspoon ground ancho chile pepper
⅛ teaspoon salt
⅔ cup finely chopped toasted almonds
⅓ cup finely chopped dark chocolate
2 tablespoons unsweetened dark cocoa powder

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 13.1 g, Cholesterol 13.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 9.3 mg, Sugar 6.6 g

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