| CHOCOLATE CRACKLES |
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Makes 3 dozen cookies1 cup semisweet chocolate chips 1 cup packed brown sugar 1/2 cup CRISCO Oil 1-1/2 teaspoons vanilla 2 eggs 1-1/4 cups flour 1/2 cup cocoa 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup confectioners sugar In a microwave safe bowl, melt chocolate chips at 50% power for 2 minutes; stir until smooth. Combine with brown sugar, Crisco Oil and vanilla in medium mixing bowl. Mix well. Add eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours. Preheat oven to 350ºF. Lightly spray a baking sheet with Crisco No Stick Cooking Spray. Set aside. Place confectioners sugar in shallow dish or large plastic food storage bag. Shape dough into 1-inch balls. Roll in confectioners’ sugar or add to bag and shake to coat. Place about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack. |
