These rich morsels have a gorgeous crackle topping.
- Portion size 30 servings
- Credits : Holiday Best: 2005
Ingredients
Method
Line rimless baking sheets with parchment paper or grease; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate, stirring occasionally. Stir in coffee. Set aside.
In large bowl, beat egg with brown sugar until pale and thickened; beat in chocolate mixture. In separate bowl, whisk together flour, cocoa powder, baking powder and salt ; add to chocolate mixture in 2 additions, stirring just until blended. Cover and refrigerate until firm, about 1 hour.
Pour icing sugar into shallow dish. Roll dough by scant 1 tbsp (15 mL) into balls; roll each in icing sugar to coat generously. Arrange, 2 inches (5 cm) apart, on prepared pans.
Bake in centre of 325 F (160 C) oven until cracked, 12 to 14 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Mocha Chocolate Crackles made for a yummy homemade gift. Wrap them up and then download and print these cute labels to add to your package. The finishing touch to your homemade gift? A recipe card for these delicious cookies.
Nutritional facts <b>Per cookie:</b> about
- Sodium 42 mg
- Protein 1 g
- Calories 50.0
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
