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Saucepan Fudge Crackle Cookies
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515324
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup margarine
- 3 ounces unsweetened baking chocolate
- 1 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped nuts (for example, ½-inch walnut pieces)
- Additional sugar for coating
Directions
- Combine the flour, baking powder, and salt.
- In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
- Remove the chocolate mixture from the heat.
- Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
- Mix the flour mixture into the chocolate mixture.
- Cover and refrigerate until firm. Overnight would be good.
- Make 1½-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.
- Bake at 300°F for 20 minutes.
- Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.
Notes
You can use butter instead of margarine, although this can overpower the taste of the chocolate.
The insulated cookie sheet avoids burning parts of the cookie while failing to fully cook other parts.
Hazelnuts and macadamia nuts go well in this recipe.