Chocolate Crackles Recipe

Name: Chocolate Crackles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 DOZEN COOKIES
Ingredients: 1 cup (250 mL) semi-sweet chocolate chips; 1 cup (250 mL) firmly packed brown sugar; 1/2 cup (125 mL) Crisco® Vegetable Oil; 1 1/2 tsp (7 mL) vanilla extract; 2 large eggs, lightly beaten; 1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour; 1/2 cup (125 mL) cocoa powder, sifted; 1 tsp (5 mL) baking powder; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) icing sugar

Ingredients

1 cup (250 mL) semi-sweet chocolate chips
1 cup (250 mL) firmly packed brown sugar
1/2 cup (125 mL) Crisco® Vegetable Oil
1 1/2 tsp (7 mL) vanilla extract
2 large eggs, lightly beaten
1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour
1/2 cup (125 mL) cocoa powder, sifted
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) icing sugar

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 3 DOZEN COOKIES

Instructions

Melt chocolate chips in a microwave safe bowl, on medium, for 2 minutes; stir until smooth.
Combine with brown sugar, vegetable oil and vanilla extract in medium mixing bowl. Mix well.
Add eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt.
Cover and refrigerate for about 2 to 2 ½ hours until firm enough to shape.
Heat oven to 350ºF (180ºC). Lightly grease baking sheets or line with parchment paper. Set aside.
Place icing sugar in shallow dish or large plastic food storage bag.
Shape dough into 1" (2.5 cm) balls. Roll in icing sugar or add to bag and shake to coat.
Place balls of dough about 2" (5 cm) apart on prepared baking sheet.
Bake for 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.