Baker’s Fudge Crackle Cookies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cookie Dough:
8 squares Baker’s Semi-Sweet Chocolate
4 squares Baker’s Unsweetened Chocolate
25 ml (2 tbsp) butter
5 ml (1 tsp) Maxwell House Instant Coffee
175 ml (3/4 cup) cake and pastry flour
3 ml (1/2 tsp) baking powder
3 eggs
250 ml (1cup) granulated sugar
5 ml (1 tsp) vanilla
125 ml (1/2 cup) semi-sweet chocolate chips
125 ml (1/2 cup) chopped toasted unblanched almonds
Decadent Dip:
8 squares Baker’s semi-sweet chocolate
|
|
Directions: |
Directions:Cookie Dough:
Melt chocolate squares, butter and coffee; stir well. Cool. Sift together flour and baking powder. Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 min. Drop by teaspoonful (5 ml measure) onto baking sheets. Bake at 35º0F (180ºC) for 10 minutes. Allow to cool for 5 minutes before removing from pan.
Makes about 3 dozen cookies.
Decadent Dip:
Partially melt chocolate. Dip half of each cookie into melted chocolate. Place on wax paper-lined cookie sheets. Chill for 5 – 10 minutes or until chocolate is set. Serve at room temperature.
|
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Baker’s Fudge Crackle Cookies is from