Snowy Chocolate Crackle Biscuits Recipes

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CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup confectioners' sugar

Steps:

  • In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

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.

CHOCOLATE FUDGE CRINKLE BISCUITS



Chocolate fudge crinkle biscuits image

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Provided by Anamaria Cook

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 35-40 mini biscuits

Number Of Ingredients 7

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
70g icing sugar

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.

Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

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