Baker's Fudge Crackle Cookies

8 Squares semi sweet chocolate
4 Squares unsweetened chocolate
2 tb Butter
1 ts Instant coffee
3/4 c Cake and pastry flour
1/2 ts Baking powder
3 Eggs
1 c Granulated sugar
1 ts Vanilla
1/2 c Semi-sweet chocolate chips
1/2 c Chopped toasted unblanched almonds

Dip:
8 Squares semi-sweet chocolate

Melt chocolate squares, butter and coffee; stir well. Cool. Sift together flour and baking powder. Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow to cool for 5 minutes before removing from pan. Makes about 3 dozen cookies.

Dip: Partially melt chocolate. Dip half of each cookie into melted chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10 minutes, or until chocolate is set. Serve cookies at room temperature.

Baker's Fudge Crackle Cookies printer friendly version located here.
Click Back to return.