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home > recipes > candy / snacks > brownie crackle-top cookies
from US 1-1/2 cups (6-1/4 ounces) unbleached all-purpose flour 1-1/2 cups (10-1/2 ounces) sugar 1-1/2 tsp baking powder 3/4 tsp salt 6 Tbsp (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 tsp vanilla extract 1 cup semisweet chocolate chips (may use mini's) 3/4 cup (3 ounces) confectioners' sugar, for coating cookies In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside. 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. Add wet mixture to dry flour mixture and mix thoroughly. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 15 minutes. 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.) 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. 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. Yield: about 3 to 4 dozen cookies, depending on size

Brownie Crackle-top Cookies


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(posted October 17, 2009)

from US

1-1/2 cups (6-1/4 ounces) unbleached
all-purpose flour
1-1/2 cups (10-1/2 ounces)
sugar
1-1/2 tsp
baking powder
3/4 tsp
salt
6 Tbsp (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 tsp
vanilla extract
1 cup semisweet
chocolate chips (may use mini's)
3/4 cup (3 ounces) confectioners'
sugar, for coating cookies

In a large bowl,
combine flour, sugar,
baking powder, and salt until evenly mixed. Set aside.

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.

Add wet mixture to
dry flour mixture and mix thoroughly. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 15 minutes.

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.)

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.

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.

Yield: about 3 to 4 dozen cookies, depending on size



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