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Chocolate Crackled Cookies Recipe

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Chocolate Crackled Cookies Recipe

Prep Time: 15 min. Bake Time: 10 min.

Yield: 36 Servings

15 10 25

Ingredients

1 1/4 cups firmly packed light brown sugar
1 stick Crisco® All-Vegetable Shortening or 1 cup Crisco® Baking Sticks All-Vegetable Shortening
1 teaspoon vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
2 large eggs, lightly beaten
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup miniature semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar

Directions

Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
Heat oven to 375°F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely. Yield: 3 dozen.

Originally published as Chocolate Crackled Cookies Provided by Crisco® Baking Sticks

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Reviews for Chocolate Crackled Cookies (19)

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Chocolate Crackled Cookies

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Reviewed on Dec. 09, 2011 by kayesandra

I printed out this recipe last year to try for Christmas 2011. I should have read the reviews before making them this AM. They look nothing like the picture, hardly "crackled" and the powdered sugar melted and got gummy. I did save a couple of dozen by just rolling them in granulated sugar before & after baking but this is not the effect I was looking for. Having said all that, the taste is fine & the cookies will be eaten but I won't make them again.

Reviewed on Mar. 31, 2011 by CelticMaiden

These cookies were really good. I only had regular sized semi-sweet chocolate chips, so i chopped them in the blender. I think they turned out fine with those, but next time I would probably get the miniatures.

Reviewed on Dec. 26, 2010 by l2bake

These cookies are delicious!! I made these with real butter and they tasted wonderful!!

Reviewed on Dec. 23, 2010 by ajinmn

My whole family liked these cookies. While my powdered sugar kind of melted into the cookie also, all I did was sift some more on top after they went on the cooling racks and that was solved. My daughter loved the brownie like consistency. I will try another recipe like this so maybe I won't have to add more powdered sugar before next Christmas, but I am off right now to make this recipe for the 2nd time in 2 weeks so I can take them to a family Christmas celebration.

Reviewed on Dec. 13, 2010 by Sprowl

A much better and easy cho. crackle cookie is quick cookings Brownie Crackles. Give then a try. It uses oil instead of shortning and starts with a fudge brownie mix.

Reviewed on Dec. 13, 2010 by lengelfam

While these cookies tasted good, they didn't look like the picture, and that was disappointing. Like a previous reviewer said, the powdered sugar ended up yellow. Why is this? I was looking for a good recipe to use for a cookie exchange and this one fell short as presentation is really important to me.

Reviewed on Dec. 11, 2010 by sbaxter

The cookie is fine and the taste is fine, but the reason I made them was to give color to my gift tray; the powdered sugar turned gummy and yellow. I followed the directions to a tee. A waste of ingrediants!

Reviewed on Dec. 11, 2010 by LorettaSue

I also like my old recipe better...but mine have a surprise in them. Place a miniature marshmallow in the center of each ball before rolling in the powdered sugar. Enjoy the extra taste combination.

Reviewed on Dec. 11, 2010 by jetknmom

Wish that the reviews would truly be reviews not some side comment. I count on the reviews to actually add some beneficial information.

Reviewed on Dec. 11, 2010 by wombatt

PRETTY SURE THATS A MISPRINT LOL THE OMLY THING DIFFERENT BETWEEN STICK AND CAN IS ....NOTHING BUT THE SHAPE

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