Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup powdered sugar
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
4. Add eggs and vanilla extract to the butter mixture, and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, and beat until just combined.
6. Stir in chocolate chips.
7. Chill the dough for 30 minutes.
8. Roll the dough into 1-inch balls, and then roll them in powdered sugar.
9. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft.
11. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Each cookie contains approximately:
- Calories: 140
- Fat: 6g
- Carbohydrates: 21g
- Protein: 2g
- Fiber: 1g
- Sugar: 14g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use margarine instead of butter.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough.
- Add a teaspoon of instant coffee powder to the dough for a mocha flavor.
- Use white chocolate chips instead of semisweet chocolate chips.
Tips and tricks:
- Chill the dough before rolling it into balls to make it easier to handle.
- Roll the dough balls in powdered sugar twice for a thicker coating.
- Don't overbake the cookies, as they will become dry and hard.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and dust them with additional powdered sugar.
Garnishes:
Sprinkle chopped nuts or chocolate shavings on top of the cookies.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too sticky, chill it for a few more minutes.
- If the cookies spread too much during baking, chill the dough for a longer time before baking.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before handling food.
- Store the cookies properly to prevent spoilage.
Food history:
Chocolate crackles are a popular cookie in Australia and New Zealand. They are also known as chocolate crinkles or chocolate snowballs.
Flavor profiles:
These cookies are rich and chocolatey, with a sweet and slightly crunchy exterior and a soft and chewy interior.
Serving suggestions:
Serve these cookies as a sweet snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A