Saucepan Fudge Crackle Cookies
Photo: No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims)., Public domain
These saucepan fudge crackle cookies are dense, brownie-like chocolate rounds with a domed, cracked surface. The dough comes together in one pot, using unsweetened chocolate so the sweetness comes from the sugar coating on the outside. Chilling the dough overnight makes it easy to shape, and an insulated cookie sheet keeps the bottoms from scorching. Walnuts are the standard choice, though hazelnuts and macadamias also suit them well.
Instructions
Stir the flour, baking powder and salt together in a bowl and set it aside.
Melt the margarine and unsweetened chocolate together in a 3-quart saucepan over low heat. Take the pan off the heat once the mixture is smooth.
Beat the eggs, sugar, vanilla and nuts into the melted chocolate. Then stir in the flour mixture until no dry streaks remain.
Cover the pan and chill the dough until it is firm. Leaving it overnight works well.
Shape the dough into 1½-inch balls and roll each one in coarse sugar. Set them on a cool, ungreased, insulated cookie sheet with plenty of space between them, since they spread as they bake.
Bake at 300°F for 20 minutes. Lift the cookies off the sheet right away, because if they cool on it they stick very firmly.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
