Last weekend, my daughter said that she wanted to check out the Cookie Connection, cookies and ice-cream shop. When we got there we did not know what to get or how to order since this was our first time at Cookie Connection. The sales girl was so nice to explain to us the types of cookies and ice-creams they had and she waited patiently for us to make up our minds. We finally got out of the store with a Crackle Cookie with vanilla ice-cream. This cookie was warm and fudgy and was somewhat in between a cookie and brownie. The ice cream was pretty good too but I found it a bit pricey. The next day my daughter was mixing something in the kitchen and she told me that she was making some cookies. My daughter never had any interest in what goes on in the kitchen until she went to college. And when these cookies came out of the oven I was just so impressed. These cookies tasted so much better than the ones we had and it looked exactly like the Crackle Cookie at CC. I'm just so proud of her..I never imagined that she could bake so well. I just hope that her interest does not change from doing med to being a chef ;). This is the recipe for the soft and fudgy inside and slightly crunchy on the outside Crackle Cookie. The recipe taken from homecooking.about.com
Best tasting and best looking crackle cookie made by my daughter.
Ingredients
1-1/2 cups (6-1/4 ounces) unbleached all-purpose flour
1-1/2 cups (10-1/2 ounces) sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
6 Tablespoons (3/4 stick, 3 ounces) unsalted butter, melted and cooled to room temperature
3/4 cup (2-1/4 ounces) cocoa powder, Ghiradelli preferred
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (may use miniature chips)
3/4 cup (3 ounces) confectioners' sugar, for coating cookies
Directions
1. In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set
aside.
2. Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder.
Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into
cocoa butter mixture.
3. Add wet mixture to dry flour mixture and mix thoroughly by hand with a rubber spatula.
It may seem as if you need more liquid, but do not add any.
4. Just keep folding and pressing until the mixture comes together. It will eventually reach
the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30
minutes to firm up.
5. Preheat oven to 350 degrees F. Line two baking sheets with silpat baking liners or
parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)
6. Pour confectioners' powdered sugar into a small bowl. Scoop dough by teaspoons, roll
into balls, and drop into powdered sugar, rolling around to cover completely. Place on
prepared baking sheets 1-1/2 inches apart.
7. Bake cookies for 12 to 15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the
cookie sheets before using a spatula to remove to racks and cool completely. Store in a
covered container.
1-1/2 cups (10-1/2 ounces) sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
6 Tablespoons (3/4 stick, 3 ounces) unsalted butter, melted and cooled to room temperature
3/4 cup (2-1/4 ounces) cocoa powder, Ghiradelli preferred
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (may use miniature chips)
3/4 cup (3 ounces) confectioners' sugar, for coating cookies
Directions
1. In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set
aside.
2. Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder.
Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into
cocoa butter mixture.
3. Add wet mixture to dry flour mixture and mix thoroughly by hand with a rubber spatula.
It may seem as if you need more liquid, but do not add any.
4. Just keep folding and pressing until the mixture comes together. It will eventually reach
the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30
minutes to firm up.
5. Preheat oven to 350 degrees F. Line two baking sheets with silpat baking liners or
parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)
6. Pour confectioners' powdered sugar into a small bowl. Scoop dough by teaspoons, roll
into balls, and drop into powdered sugar, rolling around to cover completely. Place on
prepared baking sheets 1-1/2 inches apart.
7. Bake cookies for 12 to 15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the
cookie sheets before using a spatula to remove to racks and cool completely. Store in a
covered container.
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