United States / Dessert
Saucepan Fudge Crackle Cookies
These saucepan fudge crackle cookies are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands ½–¾-inch tall, and have a diameter of 2.5–5 inches. The surface is cracked.
Ingredients
- flour1 cup
- baking powder1 tsp
- salt1/4 tsp
- margarine1/4 cup
- unsweetened baking chocolate3 oz
- caster sugar, white granulated1 cup
- egg2
- vanilla extract1 tsp
- nuts, coarsely chopped; e.g. walnuts in 1/2-inch pieces1/2 cup
- sugar, additional; for coating
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine the flour, baking powder, and salt.
In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
Remove the chocolate mixture from the heat.
Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
Mix the flour mixture into the chocolate mixture.
Cover and refrigerate until firm. Overnight would be good.
Make 1½-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.
Bake at 300°F for 20 minutes.
Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.
