Milk Chocolate Fudge Crackles

This is another good cookie from Robin Hood "The Love of Baking".

• Ready In: 28 mins
• Serves: 24
• Yields: 48 cookies

Ingredients

• 1⁄4 cup shortening (50 ml Crisco All-Vegetable )
• 1  cup  semi-sweet chocolate chips (250 ml)
• 1⁄4 cup granulated sugar (50 ml)
• 2  eggs
• 2⁄3 cup  condensed milk (150 ml Eagle Brand Regular or Low Fat Sweetened )
• 1  teaspoon vanilla extract (5 ml)
• 1 1⁄2 cups flour (375 ml Robin Hood All Purpose )
• 1⁄2 teaspoon baking powder (2 ml)
• 1⁄4 teaspoon salt (1 ml)
• 1 1⁄2 cups  milk chocolate chips (375 ml Chipits)
• 3⁄4 cup icing sugar (175 ml)

Directions

1. Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. In a glass bowl in microwave, melt shortening and semi-sweet chocolate chips on Medium (50%). Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
3. Mix in sweetened condensed milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate for 1 ½ hours up to 8 hours.
4. Sift icing sugar in a shallow bowl. Between palms of hand, roll pieces of chilled dough to form 1 ¼” (3 cm) balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly. Repeat with remaining dough and remaining icing sugar, spacing about 1 ½” (4 cm) apart on baking sheet.
5. Bake each sheet in preheated oven for 11 - 13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.
6. Note: For a chewier, softer crackle, try Eagle Brand Regular Sweetened Condensed Milk.