Recipe Details

Chocolate Crackles

Number of Servings: 26

Serving Size: 2 cookies

A plate of these little half moon cookies will put a smile on any face. As the cookies bake, they expand, creating crackles in the sugar coating.

Name: Amount:
all-purpose flour 1.50 cups
unsweetened cocoa 0.75 cup
baking powder 1.50 tsp
salt 0.25 tsp
67% vegetable oil butter-flavored spread, at room temperature 0.50 cup
dark brown sugar 1 cup
eggs 2 large
vanilla extract 2 tsp
confectioners' sugar 3 Tbsp
1:

Preheat oven to 350°F. Line the baking sheets with parchment paper and set aside. Combine the flour, cocoa, baking powder, and salt in a medium bowl and whisk to mix well. Set aside.

2:

Combine the butter-flavored spread and brown sugar in a large bowl and beat at medium speed until mixture is fluffy. Beat in the eggs, one at a time. Beat in the vanilla.

3:

Add the flour mixture and beat at low speed until a stiff dough forms. Place the confectioners’ sugar in a shallow dish. Roll the dough into 52 balls, 2 level teaspoons each. Toss in confectioners’ sugar to coat, shaking off excess.

4:

Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes, or until cookies are lightly browned on the bottoms and have a crackled appearance on top.

5:

Cool the cookies on the baking sheets on wire racks for 2 minutes.

6:

Remove from the baking sheets and cool completely on the wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 3 days.

Nutritional Information (per serving)
Calories 100
Calories from Fat 33
Total Fat 4g
Saturated Fat 1g
Cholesterol 16mg
Sodium 81mg
Potassium n/a
Carbohydrates 16g
Dietary Fiber 1g
Sugars 9g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Carbohydrate 1/2 Fat