Bakers Fudge Crackle Cookies Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
8 Squares: semi sweet chocolate,
4 Squares: unsweetened chocolate,
2 tbsp: Butter,
1 tsp: Instant coffee,
3/4 cup: Cake and pastry flour,
1/2 tsp: Baking powder,
3: Eggs,
1 cup: Granulated sugar,
1 tsp: Vanilla,
1/2 cup: Semi-sweet chocolate chips,
1/2 cup: Chopped toasted unblanced almonds,
DIP:,
8 Squares: semi-sweet chocolate,
Directions:
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 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F
for 10 minutes. Allow to cool for 5 minutes before removing from pan.
Makes about 3 dozen cookies.
DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.
Origin: Canadian Living, December 1988, Bakers Chocolate Ad. Shared
by: Sharon Stevens
Source from luhu.jp
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 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F
for 10 minutes. Allow to cool for 5 minutes before removing from pan.
Makes about 3 dozen cookies.
DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.
Origin: Canadian Living, December 1988, Bakers Chocolate Ad. Shared
by: Sharon Stevens
Source from luhu.jp