Crackle Cookies
Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them—until she takes a bite! They’re very close to my Mama’s wonderful chocolate cookie recipe. —Ruth Cain, Hartselle, Alabama
Ingredients
- 1/2 cup sugar
- 2 tablespoons canola oil
- 1 ounce unsweetened chocolate, melted and cooled
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Confectioners' sugar
Reviews
These were good. I got 17 cookies. I ended up leaving the dough in the fridge for about 10 hours before forming them into balls and sugared hands were very important. I also flattened them a bit on the pan before baking. I will make these again.
I'm submitting a second review on these. They are delicious. I added about 1/2 cup of mini chocolate chips for more chocolate goodness. This time I covered my palms with powdered sugar then rolled the cookies in powdered sugar. Much easier.
Sooooo good!
So far
Very good cookie. I like that this had a small yield for my Christmas cookie tray. That way I won't have too many. I only got about 16 cookies but the balls I rolled out where about 1.25 in rather than 1 in.
Did not turn out right even though I followed recipe to a tee. Dough was runny and we couldn't form it into balls.... also didn't look like it would make 18 cookies. Looked like much less.
Great cookie, but this does not yield 18 cookies. I got 27 cookies when doubling the recipe.
Question: Is the amount of flour correct? Thanks!
This was my first time that I tried crackle cookies. They looked very nice and were tasty. When I make these again I will try different variations to these cookies possibly cinnamon. We enjoyed these with vanilla ice cream!
A Keeper!!