Chocolate Crackle cookie request

tace28 · ‎03-10-2010

Just wondering if anyone had a good Chocolate Crackle cookie recipe -- I saw one that looked good on Americas Test Kitchen - but can't seem to find that recipe -- Thanks in advance

KingstonsMom · ‎03-09-2010

Here's a link to a recipe for them from Food Network. I tried them last year and they were very good!

http://www.foodnetwork.com/recipes/photos/all-star-holiday-cookie-recipes.page-7.html?nl=FN12D_12061...

You never know how strong you are until being strong is the only choice you have.

Zhills · ‎11-15-2011

Chocolate Crinkle Cookies

This looks like the recipe.

Toppers · ‎01-01-2015

@tace28 wrote:
Just wondering if anyone had a good Chocolate Crackle cookie recipe -- I saw one that looked good on Americas Test Kitchen - but can't seem to find that recipe -- Thanks in advance

Here is a link to Betty Crocker's website for several different Chocolate Crinkle cookie recipes. There are different variations of them here:

http://www.bettycrocker.com/recipes/dishes/cookie-recipes/chocolate-crinkle-cookies

I have made the original Betty Crocker Chocolate Crinkles, and they're really good. They're one of my favorite cookies.

Day1128 · ‎06-27-2010

@tace28 wrote:
Just wondering if anyone had a good Chocolate Crackle cookie recipe -- I saw one that looked good on Americas Test Kitchen - but can't seem to find that recipe -- Thanks in advance

Here's the recipe from America's Test Kitchen. I made these recently and they were very good. They also freeze well.

Chocolate Crinkle Cookies (America’s Test Kitchen)

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 ½ cups packed brown sugar

3 large eggs

4 teaspoons instant espresso powder (optional)

1 teaspoon vanilla extract

4 ounces unsweetened chocolate, chopped

4 tablespoons unsalted butter

½ cup granulated sugar

½ cup confectioners' sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Don’t overbake. Let cool completely on sheet before serving.

Nanny2Gavin · ‎12-19-2015

To get recipes from American Test Kitchen, you usually have to subscribe to their website or cookbooks.

sfnative · ‎03-10-2010

@Day1128 wrote:
@tace28 wrote:
Just wondering if anyone had a good Chocolate Crackle cookie recipe -- I saw one that looked good on Americas Test Kitchen - but can't seem to find that recipe -- Thanks in advance
Here's the recipe from America's Test Kitchen. I made these recently and they were very good. They also freeze well.

Chocolate Crinkle Cookies (America’s Test Kitchen)

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup granulated sugar
½ cup confectioners' sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Don’t overbake. Let cool completely on sheet before serving.

@Day1128

@tace28

I started a thread asking for his cookie, as Bobby Flay's was yanked from the Food Network site. I always make 7 different cookies and wanted to bring this cookie into my mix of 7. The above recipe was recommended, so today I made them. DH tasted one and loved it (I'm GF, so DH does the tasting). Here are the revisions to this recipes I have made, based on today's experience:

1. Whisk A/P flour and cocoa: To use a whisk ended up being a horrible technique error. These should be sifted! The recipe calls for folding this mixture into the wet mixture in the large bowl; however, I came upon unincorporated cocoa and a bit of unincorporated flour. See #2.

2. Folding in the flour and cocoa allows for a more tender cookie, because folding versus beating creates less gluten. Less gluten means a tender cookie is created. Just make sure to sift the ingredients before folding.

3. Recommend that the espresso be used, as it will buff up the taste of this great cookie.

4. Directions regarding a #30 scoop or 2 tablespoons: I don't own the scoop, so used a measuring tablespoon. Per the directions and working with 2 tablespoons of dough, I made two cookies and they were WAY too big. Using 1 tablespoon of dough, I was successful. Note: the directions indicate you should get 11 cookies on a sheet using the suggested method. No way with 2 tablespoons. With one tablespoon, I got 12 on a large sheet. Nice sized cookies, no problems, cut baking time by 1/2 min.

5. Note: This dough is really sticky and difficult to work with.

These cookies are pretty darn good. The recipe just required some changes.

Honeybit · ‎07-17-2011

Boy, do these cookies bring back memories! I just went and looked in my Mom's old notebook for the recipe she made back in the 50's. I still have the original booklet where she first found the recipe, but I didn't want to take the time to go dig it out and see who published it. They became an instant favorite the first time she made them.

Basically it's the same as the Betty Crocker recipe, except for the nuts and the chilling. Back then they were called:

SUPER‑DUPER CHOCOLATE COOKIES

1/2 cup shortening

4 squares unsweetened chocolate

2 cups sugar

2 tsp vanilla

4 eggs, unbeaten

2 cups flour

2 tsp baking powder

1/8 tsp salt

1/2 cup chopped nuts

Confectioner's sugar

Melt shortening and chocolate; add sugar and vanilla; mix well. Add eggs, singly, beating after each. Sift together flour, baking powder and salt Add to chocolate mixture with nuts; mix well.

Chill dough several hours. Form into small balls; roll in confectioners’ sugar. Bake at 350 12‑15 mins. Makes 6 dozen.

sfnative · ‎03-10-2010

@sfnative wrote:
@Day1128 wrote:
@tace28 wrote:
Just wondering if anyone had a good Chocolate Crackle cookie recipe -- I saw one that looked good on Americas Test Kitchen - but can't seem to find that recipe -- Thanks in advance
Here's the recipe from America's Test Kitchen. I made these recently and they were very good. They also freeze well.

Chocolate Crinkle Cookies (America’s Test Kitchen)

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup granulated sugar
½ cup confectioners' sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Don’t overbake. Let cool completely on sheet before serving.
@Day1128
@tace28

I started a thread asking for his cookie, as Bobby Flay's was yanked from the Food Network site. I always make 7 different cookies and wanted to bring this cookie into my mix of 7. The above recipe was recommended, so today I made them. DH tasted one and loved it (I'm GF, so DH does the tasting). Here are the revisions to this recipes I have made, based on today's experience:

1. Whisk A/P flour and cocoa: To use a whisk ended up being a horrible technique error. These should be sifted! The recipe calls for folding this mixture into the wet mixture in the large bowl; however, I came upon unincorporated cocoa and a bit of unincorporated flour. See #2.
2. Folding in the flour and cocoa allows for a more tender cookie, because folding versus beating creates less gluten. Less gluten means a tender cookie is created. Just make sure to sift the ingredients before folding.
3. Recommend that the espresso be used, as it will buff up the taste of this great cookie.
4. Directions regarding a #30 scoop or 2 tablespoons: I don't own the scoop, so used a measuring tablespoon. Per the directions and working with 2 tablespoons of dough, I made two cookies and they were WAY too big. Using 1 tablespoon of dough, I was successful. Note: the directions indicate you should get 11 cookies on a sheet using the suggested method. No way with 2 tablespoons. With one tablespoon, I got 12 on a large sheet. Nice sized cookies, no problems, cut baking time by 1/2 min.
5. Note: This dough is really sticky and difficult to work with.

These cookies are pretty darn good. The recipe just required some changes.

@Day1128

@Tcee

Had to get back to you with comments on this cookie: everyone loved them! Though there are some changes required (see above), they are totally worth it. I'd make this cookie again again.