Gooey Chocolate Crackle Cookies Recipes

GOOEY CHOCOLATE CRACKLE COOKIES

Steps:

• Mix margarine and sugar in a large bowl.
• Add oil and vanilla, mix.
• Add eggs and mix.
• Add flour, cocoa, baking powder and salt, mixing all together.
• Let chill for a couple hours or overnight.
• Scoop dough into tablespoon balls using a scoop.
• Roll in powdered sugar.
• Place on greased pan.
• Bake at 350° for 11-12 minutes.
• Let cool on rack.
• NOTES:.
• You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
• I use a #40 cookie scoop which is about the size of a tablespoon.
• I spray my pans for the first batch, but don't do it after that.
• No need to flatten down the cookie, it will spread as it bakes.
• If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.

GOOEY CHOCOLATE CRINKLE COOKIES RECIPE

Steps:

• Preheat oven to 350ºF.
• In a small bowl mix together the coconut oil and maple sugar until well combined.
• Add in the egg and vanilla, stirring until combined.
• Add in the baking soda, salt, and cocoa or cacao powder, mixing until smooth.
• Stir in the chocolate chips.
• Use a cookie scoop to shape cookie dough balls.
• Bake for 10 minutes or until set around the edges.
• Allow cookies to cool for 5-10 minutes before serving.
• Top with arrowroot starch/maple sugar mixture.

BROWN SUGAR CHOCOLATE CRACKLE COOKIES

Steps:

• Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
• Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180C, gas mark 4.
• Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
• Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
• Stir in the chocolate chips.
• Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
• Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
• For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.

GOOEY CHOCOLATE COOKIES

Steps:

• In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours., Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

GOOEY CHOCOLATE CRINKLE COOKIES RECIPE - (4.5/5)

Steps:

• 1. In a stand mixer, fitted with a whisk attachment, combine the cocoa powder, white sugar and vegetable oil and mix for 2 minutes. 2. Add the eggs and vanilla extract and mix until evenly combined. 3. Add the flour, baking powder and salt and incorporate all the ingredients together. Remove the bowl from the stand mixer and cover the dough with plastic wrap and refrigerate for at least 3 hours. 4. Preheat oven to 350° F. 5. Line a baking sheet with parchment paper. 6. Measure out small balls of dough, 1 tablespoon each, and roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets. 12 cookies can fit on each sheet. 7. Bake for 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.

FUDGY CHOCOLATE CRACKLE COOKIES

Steps:

• Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
• Cover and chill until dough is firm enough to shape into balls, about 1 hour.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

GOOEY CHOCOLATE COOKIE BARS

Steps:

• Heat oven to 350°F. Make cookie mix as directed on package, using oil, water and egg. Spread dough in ungreased 13 x9-inch pan. Bake 10 minutes just until dough is set.
• Meanwhile, heat jar of marshmallow crème in microwave uncovered on Low 30 seconds; spread over partially baked crust. Sprinkle with chopped cookies and chocolate candies.
• Bake 12 to 14 minutes longer or until marshmallows just begin to brown. Cool completely, about 1 hour.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!