Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fudge Crackles Recipe
    Lost? Site Map

    Fudge Crackles

    1/2 Photos of Fudge Crackles

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    45 mins

    8 mins

    Shy617's Note:

    Wonderful bites of fudgy chocolate cookies!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 36

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Combine flour, baking powder and salt. Set aside.
    2. 2
      Melt 1 cup of semi-sweet chips, unsweetened chocolate and butter in microwave.
    3. 3
      Let cool slightly.
    4. 4
      Beat sugar and eggs until thick and creamy.
    5. 5
      Mix in melted chocolate and vanilla.
    6. 6
      Stir in flour until just mixed.
    7. 7
      Fold in remaining semi-sweet chips and pecans.
    8. 8
      Chill 30 mins.
    9. 9
      Drop by rounded tablespoon fulls on to ungreased cookie sheet.
    10. 10
      Bake at 350 for 8 mins or until tops are cracked and shiny.
    11. 11
      Cool 3-5 mins and remove to wire racks to cool.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on April 18, 2008

      I am not going to rate this since I had a few problems while making it and not sure if they turned out the way it's supposed to turn out but having said that, they tasted FABULOUS! I made the batter as mentioned but used almonds instead of pecan (I'd checked with Shy617 before making the change), and put it in the fridge to chill for the said time. But inspite of that, I found the batter too thin and just to check it out I made 4 cookies and as I suspected, the batter was too thin (as soon I dropped a spoonful onto the tray, the batter started to spread out) but I put it in the oven anyway and 8 mins later I got 4 flat pancakes and they were stuck to the parchment paper even after they had cooled down (I always use parchment paper for baking)... they were soft and cake-y but sure did taste yummy! I checked out other recipes (they were under crinkle instead of crackles) and I found that the flour quantity in the other recipes was double the amount stated in this recipe. So I added in about 1/2 cup extra flour and gave it a stir and put it back into the fridge for a couple of hours. This time it was easier to shape into balls and I took them out of the oven after 8 mins but there were still no cracks, just a bit wrinkled. And even after cooling, I found the cookies were again stuck to the parchment paper. The 2nd batch, I rolled them into icing sugar and these turned out better. Didn't stick, but no cracks yet.. just wrinkles, that's why it had the 'cracked' look. But they ALL tasted GORGEOUS! I had to hide them away from DD and DH since they couldn't stop munching on them! I was expecting a crusty outside and a fudgey inside, a cross between a cookie and a brownie, cake like but lightly crisp on the outside and I thought they would firm up once cool but they didn't. They had a cake like texture, but the outside wasn't crisp either. But, I liked the crunch of the almonds, which I thought was a very nice addition. I shall make it again and add the additional amount of flour right at the beginning, see how it turns out. I am not giving up just yet! Made for PAC Spring '08.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fudge Crackles

    Serving Size: 1 (26 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 113.0
     
    Calories from Fat 58
    52%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.2 g
    16%
    Cholesterol 20.1 mg
    6%
    Sodium 35.5 mg
    1%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 10.7 g
    43%
    Protein 1.6 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites