CHOCOLATE CRACKLE COOKIES(GHIRARDELLI)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chocolate Crackle Cookies(Ghirardelli) image

Make and share this Chocolate Crackle Cookies(Ghirardelli) recipe from Food.com.

Provided by Sharon123

Categories     Drop Cookies

Time 47m

Yield 60 cookies

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup cocoa
1 tablespoon instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed dark brown sugar
1 large egg
4 ounces bittersweet chocolate chips, melted and cooled (Ghirardelli 60% Cacao)
1 tablespoon milk
1/2 cup confectioners' sugar, for coating

Steps:

  • Stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg until well combined; mix in cooled bittersweet chocolate. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap. Freeze until firm, about 45 minutes.
  • Preheat oven to 350°F Line 2 baking sheets with parchment. Shape dough into 1/2-inch balls (exactly 1 teaspoon each). Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
  • Place on baking sheets, spacing each 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. Let cookies cool on a wire rack.

Nutrition Facts : Calories 35.7, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.2, Sodium 13.3, Carbohydrate 5.7, Fiber 0.2, Sugar 4.4, Protein 0.4

There are no comments yet!