Friday, October 20, 2006

Chocolate Crackle Nut Cookies

I don't know where these come from, there are many chocolate crackle recipes out there, including the ones found in my favorite church and school fundraiser cookbooks. This one is simple to throw together and the process is fun for the kids to help bake. With all the separate bowls, there's enough for everyone to have a turn at participating in the baking process. The cookies actually take on a crackle effect, puffing up while they bake. Again, please supervise the kids in the kitchen.

makes 4 dozen

1 cup semisweet chocolate morsels
1 cup brown sugar
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts
Powdered sugar on a plate for dusting

Melt the chocolate morsels in the top of a double boiler OR set a heat-proof bowl over a large saucepan with simmering water, do not let the bowl touch the water. In another bowl, mix the brown sugar and oil, then add in the melted chocolate. Add eggs one at a time, beating well with each addition. Add vanilla. In yet another bowl, combine the flour, baking powder and salt. Stir this into the chocolate mixture, add the chopped nuts. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

When ready to bake, preheat the oven to 350 degrees F. Scoop out cookie dough into one-inch size balls. Roll each ball in the powdered sugar and place on parchment lined baking sheets. Bake for only 10 to 12 minutes, or until the cookies puff up, crackle and no longer look wet. Do not burninate. Cool completely on rack. Store the uneaten ones in airtight containers.

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