When I was quite little I remember my mother making sugar cookies by the dozen, and sharing them with friends and family. After a while, she had too many energetic children underfoot to do a big holiday baking spree, and that tradition lapsed. When I got old enough to start helping with the fudge and Christmas breakfasts, we reinstated some holiday-esque cookie baking, and this recipe has always been a huge hit. It’s chocolate to the max, and a bit like a brownie in cookie form. I end up making it almost every year for cookie exchanges or a holiday dessert contribution.
Fudge Crackle Cookies
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
heaping 1/2 cup unsweetened powdered cocoa
3 Tablespoons vegetable oil
1 cup plus 3 Tablespoons sugar
1 teaspoon vanilla
3/4 cup chopped nuts (I typically use walnuts, but pecans or almonds would work well, too)
Mix flour, baking powder and salt in large bowl. Set aside.
In saucepan, stir butter, oil and chocolate over low heat until melted and smooth. When cool, stir in 1 cup sugar, eggs, vanilla and nuts; mix until blended. Add chocolate mixture to flour mixture, stir until blended. Cover and chill 1 1/2 to 2 hours, until firm (or flash cool in freezer for 30 minutes).
Preheat oven to 300˚F. Roll into 1-inch balls; then roll in extra sugar. Place 2 inches apart on ungreased baking sheet, and bake for 18 to 20 minutes or until tops are crackled and slightly firm to touch. Serve immediately, store in an airtight container for up to a week, or freeze. Yields approximately 24 cookies.
Recommended for: a rich, chocolate-y addition to any holiday cookie exchange, the perfect baked good for the cocoa addict in your life, and for anyone who claims they love brownies above all else (it might just change their minds!).
Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking!