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20.8.13

Chocolate Crackle Cookies

I don't know what it is about the Back to School season that gets me in the mood for fresh baked cookies in the afternoon.

Around our house these "Chocolate Crackle Cookies" are called Brownie Cookies.  They taste just like brownies - especially if you are sure to under bake them so they stay chewy and gooey. 

Chocolate 
Crackle Cookies


4 tablespoons unsalted butter
2/3 cup packed brown sugar
1 tablespoon of oil 
1 large egg
1 tablespoon milk
1/2 cup all-purpose flour
2/3 cup cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup powdered sugar, for coating

In a mixer, cream together butter and sugar.  Add oil, egg and milk and stir until combined.  Add flour, cocoa, baking powder and salt.  Stir with mixer just until combine - don't over mix.  Chill dough for 30 minutes.

Preheat oven to 350.

Scoop out cookies, making them 1 tablespoon for large, or 1 teaspoon for small.  Roll the cookies in powdered sugar, twice.  Place on a parchment lined baking sheet (here are my favorite pre-cut parchment sheets for baking pans) and bake for 5 minutes for small, 8 minutes for larger. 

I love wrapping cookies in cellophane bags - but they always seemed so hard to find.  I especially like these bags because they are plain and not "soft" plastic, like poly.  They help make my baked goods look professional... good for parties, weddings and just to give as gifts as people head out the door!

Products from my store pictured here :
Custom Circle Labels
Vertical Rectangle Labels
Cello Bags (medium)
Monogrammed Cocktail Napkin 
 

4 comments:

  1. Crackle cookies are one of my favorite treats. I always include them in my baked goodies for Christmas.

    ReplyDelete
  2. Jenny, I love these cookies and have been looking for an easy version of them. Can you tell me how many cookies this recipe makes?

    ReplyDelete
  3. Anonymous11:38 PM

    did you use unsweetened coco?This was all i had and they are good but wondering if it makes a difference.Also did you flatten your cookies before baking?

    ReplyDelete
  4. I am interested in the type of coco as well. Dark, reg., dutch?

    ReplyDelete

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