Chocolate Crackles

By Hortond

1 cup (250 mL) semisweet chocolate chips
1 cup (250 mL) firmly packed brown sugar
1/2 cup (125 mL) CRISCO® Vegetable Oil
1-1/2 tsp (7 mL) vanilla extract
2 (2) large eggs, lightly beaten
1-1/4 cups (300 mL) ROBIN HOOD® All Purpose Flour
1/2 cup (125 mL) cocoa powder, sifted
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) powdered sugar

Ingredients

• 1 cup (250 mL) semisweet chocolate chips
• 1 cup (250 mL) firmly packed brown sugar
• 1/2 cup (125 mL) CRISCO® Vegetable Oil
• 1-1/2 tsp (7 mL) vanilla extract
• 2 (2) large eggs, lightly beaten
• 1-1/4 cups (300 mL) ROBIN HOOD® All Purpose Flour
• 1/2 cup (125 mL) cocoa powder, sifted
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) powdered sugar

Preparation

Step 1

1. Melt chocolate chips in a microwave safe bowl at 50% power for 2 minutes; stir until smooth.

2. Combine with brown sugar, vegetable oil and vanilla extract in medium mixing bowl. Mix well.

3. Add eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 2 to 2 ½ hours until firm enough to shape.

4. Heat oven to 350ºF (180ºC). Lightly grease baking sheets or line with parchment paper. Set aside.

5. Place powdered sugar in shallow dish or large plastic food storage bag. Shape dough into 1-inch (2.5 cm) balls. Roll in powdered sugar or add to bag and shake to coat.

6. Place about 2 inches (5 cm) apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.