Wildly Wicked Chocolate Fudge Crackle Cookies

Submitted by Chef mariajane

"These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookis might spread and flatten too much. For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar, For chocolate-mint cookies, omit the espresso powder and add 1/2 tsp. peppermint extract."

 

• Ready In: 16mins
• Ingredients: 9
• Yields: 18 cookies

ingredients

• 3 cups semi-sweet chocolate chips
• 1⁄2 cup packed brown sugar
• 1⁄4 cup granulated sugar
• 2 large eggs
• 2 tablespoons dark corn syrup
• 1 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon baking powder

directions

1. Preheat oven to 350°F Butter 3 large (18x13-inch) baking sheets.
2. Melt 1 1/2 cups chocolate chips in heavy saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.
3. Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend., Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes.,.
4. Drop dough (it will be soft) by well mounded Tablespoonfuls onto prepared sheets spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, abut 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).