Ingredients for Fudge Crackles
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Semi Sweet Chocolate Chips
- Unsweetened Chocolate Squares
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup chopped pecans (optional)
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How to Make Fudge Crackles
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, the unsweetened chocolate, and butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Let cool slightly.
- In a large bowl, cream together the sugar and eggs until light, fluffy, and pale yellow. (About 3-5 minutes with an electric mixer).
- Beat in the melted chocolate mixture and vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the remaining ½ cup semi-sweet chocolate chips and the chopped pecans (if using).
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
- Once chilled, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the tops are cracked and shiny.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
16g
Carbs
4g
