Recipe

Wildly Wicked Chocolate Fudge Crackle Cookies Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor and a soft and chewy texture. Be sure to chill the dough before baking, or the cookies might spread and flatten too much. Prep:15m Cook:16m Servings:18	Mountainmam
	chocolate yummy coffee chewy sugar brown

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Ingredients

3 cups semisweet chocolate chips

1/2 cup (packed) golden brown sugar

1/4 cup granulated sugar

2 large eggs

2 tablespoons dark corn syrup

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Directions

Preheat oven to 350 degrees F. Butter 3 large (18-by-13-inch) baking sheets.

Melt 1 1/2 cups chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.

Using mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth.

Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes.

Drop dough ( it will be soft) by well mounded tablespoonfuls onto prepared sheets, spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

NOTE:

For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar.

For chocolate-mint cookies, omit the instant coffee granules and add 1/2 teaspoon peppermint extract.

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Comments

desertgal 1 year, 1 month ago said:
Yum!

greekgirrrl 1 year, 1 month ago said:
Coffee and chocolate in a cookie? YOU BET!!! Love it.

lanacountry 1 year, 1 month ago said:
Yummers 55555 :)

conner909 1 year, 1 month ago said:
These look really delicious!

momo_55grandma 1 year, 1 month ago said:
No wonder theyre wild and wicked choc. and coffee. wow delicous thanks

minitindel 1 year, 1 month ago said:
I love the name mama good one ill make them for you yummmmmmmmmm **5**

hugs tink

gapeach55 1 year, 1 month ago said:
Got one word. YUMMY!

m2googee 1 year, 1 month ago said:
Fantastic!!

jett2whit 1 year, 1 month ago said:
Whoa yeah!

ahmed1 1 year, 1 month ago said:
Sounds really delicious!!

snomama 1 year, 1 month ago said:
OH my word..Awesome. I've never had this. 5 forks and 555555 more..:)

annieamie 1 year, 1 month ago said:
Great recipe! And I'm glad you added the tip about keeping the dough in the fridge! Now I know why my cookies came out a bit flat! Ah ha! Thanks for the wonderful recipe!

theoldrecluse 1 year ago said:
This recipe was COPIED from http://www.cooking.com/Recipes-and-More/recipes/Wildly-Wicked-Chocolate-Fudge-Crackle-Cookies-recipe-5111.aspx
Check it out

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