GRAMMIE BEA'S CHOCOLATE CRACKLE COOKIES
These were one cookie that my gram used to make that I loved! They are just so chocolately and sweet. Dipped in confectionary sugar makes them look so pretty, as the cookies crack while cooking. These are MMMmmmmmmm m GOOD! This is a great addition to a holiday cookie tray, or when your craving something sweet and chocolate! Please Note: These cookies are chewy, chocolately and delicious! If you overcook them they will be crunchy when you bite into them, so don't overbake them!
Provided by Lindas Busy Kitchen
Categories Drop Cookies
Time 23m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Blend Crisco/margarine and sugar.
- Add vanilla, eggs, milk, and cocoa. Beat well, and add nuts.
- Mix flour, baking powder, and salt. Add to first mixture. Beat well.
- Chill for 1 hour.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake at 350, for 8-10 minutes Keep an eye on the cookies at 8 minutes as you don't want them to burn.
- Roll in confectionary sugar when still warm. Let cool.
Nutrition Facts : Calories 107.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 74.8, Carbohydrate 14.8, Fiber 0.7, Sugar 8.6, Protein 1.8
GRAMMY'S CHOCOLATE DROP COOKIES
A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing with children, who especially love forming the dough into balls and rolling them in sanding sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield About 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift together flour, cocoa powder, baking soda, and salt in a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.
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.
FUDGY CHOCOLATE CRACKLE COOKIES
Fudgy chocolate cookies with white chocolate chips, coated in sugar. Dough can be prepared the day before and chilled overnight.
Provided by Kristen Moreland
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h40m
Yield 25
Number Of Ingredients 11
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.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.5 mg, Sugar 13.7 g
GRAMMIE BEA'S CHOCOLATE FUDGE
This is an "OUT OF THIS WORLD" old fashioned recipe that my gram always made when I was growing up, and she always brought it out when company came, and that was often! It is one of my 3 favorite fudge recipes, and it is DELICIOUS!!! I am posting the other 2 also. This fudge is different than most fudges, not the soft creamy kind... Has a different texture and taste... All I know, is it's one that will have you back in the dish searching for more, till it's gone :)
Provided by Lindas Busy Kitchen
Categories Candy
Time 25m
Yield 48 1 1/2"x1 1/2" pieces, approximately
Number Of Ingredients 8
Steps:
- Stir first 4 ingredients together in a heavy cast iron pan. Bring to a boil.
- Boil briskly until mixture forms a soft ball in a glass of cold water (238 degrees F using a candy thermometer).
- Take off stove. Stir in marshmallow, walnuts and vanilla. You can also add a heaping T. of peanut butter too!
- Pour in well greased 9x13" pan, and let cool.
- Cut into 2" squares, and refrigerate if desired.
- Store in airtight container.
- Note: I can tell you from experience, it is best to use the candy thermometer, and DO NOT make on a rainy day, as it will not harden properly! I always make it with the peanut butter.
Nutrition Facts : Calories 101, Fat 3, SaturatedFat 0.6, Cholesterol 1.4, Sodium 17.1, Carbohydrate 18.7, Fiber 0.2, Sugar 17.3, Protein 0.8
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.
Nutrition Facts : Calories 112, Fat 3.5, SaturatedFat 2, Cholesterol 27.4, Sodium 93.8, Carbohydrate 19.7, Fiber 1, Sugar 12.9, Protein 1.9
GRAMMY'S CHOCOLATE COOKIES
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 100
Number Of Ingredients 8
Steps:
- Sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
- Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES
Yummy, yummy, yummy with minimal prep time and no baking!
Provided by TeaPotsOn
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 30
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
- Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 8.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 43.8 mg, Sugar 14.1 g
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