Bea's Chocolate Crackle Cookies

40
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"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 GOOD! This is a great addition to a holiday cookie tray, or when your craving something sweet and chocolate! 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!"

Original recipe yields 40 servings
OK

Nutritional

  • Serving Size: 1 (27 g)
  • Calories 109.5
  • Total Fat - 5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 10.6 mg
  • Sodium - 62.7 mg
  • Total Carbohydrate - 14.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 8.6 g
  • Protein - 1.9 g
  • Calcium - 25.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Blend Crisco/margarine and sugar.

Step 2

Add vanilla, eggs, milk, and cocoa. Beat well, and add nuts.

Step 3

Mix flour, baking powder, and salt. Add to first mixture. Beat well.

Step 4

Chill for 1 hour.

Step 5

Drop by spoonfuls onto a greased cookie sheet.

Step 6

Bake at 350 degrees, for 8-10 minutes. Keep an eye on the cookies at 8 minutes as you don't want them to burn.

Step 7

Roll in confectionary sugar when still warm. Let cool.

Tips & Variations


No special items needed.

Related

LuLuJ

My family loves them and we take turns making them every year to keep our grammie's cookie tradition. We love them so much. This year it was my turn to make them and they came out so good!

review by:
(27 Dec 2015)

MelMel

These are another of our family favorites and I enjoyed making them with my daughter. I rolled out the balls and she dipped them in the powdered sugar. They remind me of brownies, chocolatey and chewy and so yummy!

review by:
(1 Jan 2015)

BrittanyBakes

These taste a lot like brownies so I couldn't resist making them for my cookie trays. I used walnuts this time but next time I might use pecans. Any nut will do!

review by:
(31 Dec 2013)