Mocha Chocolate Crackles
These rich morsels have a gorgeous crackle topping.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 50 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
| folate | 2% |
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1/4 cup (50 mL) butter
2 oz (60 g) bittersweet chocolate, chopped
3 tbsp (50 mL) strong brewed coffee
1 egg
1/4 cup (50 mL) packed brown sugar
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) 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 sa< 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.)
Additional Information
Source
Holiday Best: 2005
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