DOUBLE CHOCOLATE CHIPOTLE COOKIES
One bite tells you that this isn't any chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist. -Lisa Meredith, Eagan, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.
Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
OLD-FASHIONED CRACKLE COOKIES
These are an old-fashioned favorite that my family loves. Kids can help by rolling them in confectioners' sugar and placing on greased baking sheets.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat sugar and oil until blended. Beat in eggs, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Cover and refrigerate dough for at least 2 hours., With sugared hands, shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MEXICAN CRINKLE COOKIES WITH A KICK
For a new twist on an old favorite, we added the spicy chocolate cinnamon cane sugar blend to this tried-and-true cookie recipe originally submitted by Kim Kenyon of Greenwood, Missouri. It added pleasant cinnamon flavor with lingering warm heat. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, spicy chocolate cinnamon sugar and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.
Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CRINKLES II
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Desserts Cookies Chocolate Cookie Recipes
Time 5h
Yield 72
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g
CRACKLE COOKIES
Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them-until she takes a bite! They're very close to my Mama's wonderful chocolate cookie recipe. -Ruth Cain, Hartselle, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
DARK CHOCOLATE CHIPOTLE COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 44m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
- Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
- Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
- When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
CHIPOTLE CHOCOLATE CRACKLE COOKIES RECIPE
Chipotle Chocolate Crackle Cookies will bite ya back! They've got just enough heat to make them completely intriguing.
Provided by Cyd Converse
Categories Desserts
Time 2h25m
Number Of Ingredients 12
Steps:
- Beat eggs, sugar, oil and vanilla in a large bowl until combined. Mix in the melted chocolate. In a small bowl, combine flour, wheatgerm, baking powder, salt and chipotle pepper. Slowly mix into the egg mixture, followed by folding the chocolate chips. Cover and chill for 2 hours. Pre-heat your oven to 350°F. In a small bowl add the confectioners' sugar. Roll dough into 1-inch balls and then roll into the bowl of sugar. Space 2-inches apart on a greased baking sheet and bake for 8-10 minutes. Cool on wire racks before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 134 calories, Fat 6 g, Carbohydrate 18 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 14 g
CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
DARK CHOCOLATE CHIPOTLE COOKIES
Double chocolate cookie with a little after-kick!
Provided by newman'smom
Categories Desserts Cookies Drop Cookie Recipes
Time 1h50m
Yield 36
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, and salt in a bowl.
- Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
- In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
- Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 35.7 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 9.1 g, Sodium 247.7 mg, Sugar 26 g
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