Mocha Chocolate Crackles
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 5050 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 11 mg11mg chol |
| sodium | 42 mg42mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 22 vit A |
| folate | 22 folate |
These rich morsels have a gorgeous crackle topping.
Ingredients
- 1/4 cup butter 1/4 cup butter
- 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate, chopped
- 3 tbsp strong brewed coffee 3 tbsp strong brewed coffee
- 1 egg 1 egg
- 1/4 cup pakced brown sugar 1/4 cup pakced brown sugar
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1/4 cup cocoa powder 1/4 cup cocoa powder
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup icing sugar 1/3 cup icing sugar
Preparation
Line rimless baking sheets with parchment paper or grease; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate, stirring occasionally. Stir in coffee. Set aside.
In large bowl, beat egg with brown sugar until pale and thickened; beat in chocolate mixture. In separate bowl, whisk together flour, cocoa powder, baking powder and salt ; add to chocolate mixture in 2 additions, stirring just until blended. Cover and refrigerate until firm, about 1 hour.
Pour icing sugar into shallow dish. Roll dough by scant 1 tbsp (15 mL) into balls; roll each in icing sugar to coat generously. Arrange, 2 inches (5 cm) apart, on prepared pans.
Bake in centre of 325°F (160°C) oven until cracked, 12 to 14 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Source : Holiday Best: 2005
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