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CHOCOLATE CRACKLE COOKIES Recipe

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This recipe for CHOCOLATE CRACKLE COOKIES is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
(4)- 1 ounce squares unsweetened chocolate
½ c. vegetable oil
2 c. white sugar
4 eggs, unbeaten
2 teaspoons vanilla
2 c. all purpose flour
2 teaspoons baking powder
½ teaspoon salt
(Optional: ½ cup chopped walnuts or pecans)
1 c. powdered sugar (or just enough in a bowl to roll the cookies in)

Directions:
Directions:
Heat oven to 350º

Melt the chocolate; sift the flour, salt, baking powder together
Mix sugar, oil, eggs and vanilla (or, how I make them, I mix the sugar, oil, cocoa, then the eggs and vanilla)
Add in the melted chocolate and mix.
Add the dry ingredients and mix.
Add nuts if you wish.
Cookie dough will be about as stiff as a chocolate chip or sugar cookie dough

You can chill this dough several hours or overnight if you wish.

Form dough into balls and roll in powdered sugar.

Bake on greased cookie sheet for 10 minutes.

Personal Notes:
Personal Notes:
Can be dairy free.

**this recipe calls for unsweetened chocolate, but I substituted vegetable oil and cocoa powder so I was 100% sure there was no dairy (substitution: I substituted 3Tbs. of regular Hershey’s cocoa powder and 1Tbs. of oil for each square, so I used about ¾ c. cocoa (or a little less) and ¼ c more of oil, for a total of 3.4 C. of oil)****
**I also did not refrigerate the dough; it’s just a little sticky if you don’t, but it’s workable. I bake only 10 minutes or a little less if the dough is warm**

 

 

 

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