Fudge Crackles

Rating: 4.33 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fudgey cookie, crackly on the outside and moist inside.

By Rosina
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.

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  • Mix together flour, baking powder and salt and set aside.

  • Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.

  • Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.

Nutrition Facts

Per Serving:
227.6 calories; 3.7 g protein; 28.7 g carbohydrates; 36.1 mg cholesterol; 73.1 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

tara
Rating: 4 stars
07/18/2008
The cookies were absolutely delicious and lived up to my excitement for fudge crinkles crackles chewies by any name my favorite cookie! I had to tweak the proportions as well and the cookies took no more than 6 minutes. Due to my limited tins and pans I found out that this combination of ingredients - in any preferred measurements - is an indulgence as well as an invincible go-to for any event. It can make an amazing pie crust on the bottom or if you line the pie tin with wax paper and grease powdered sugar the paper you can flip it onto the top of a pie or cheesecake! or for cookie cake (if you add a bit of baking soda and almost double the chocolate chips it's SO crackly outside and fudgy inside)! I can't imagine this recipe with anything less than Ghirardelli 60% dark or semi-sweet chocolate chips- it's worth the extra dollar over Hershey. I am so excited to add this to my catering platters! Read More
Helpful
(6)

Most helpful critical review

Veronica17
Rating: 3 stars
01/21/2010
Well this was a disaster. 1 3/4 cups of flour was too much and I think maybe the chocolate was too hot when I added it to the egg mixture. I ended up with hard little ice-cream scoop-shaped lumps. Crunchy outside and soft inside as advertised though. I may make a second attempt but not really worth the investment in chocolate. Flatenning them with a fork was not an improvement.....rubbery crumbles resulted. Read More
Helpful
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
tara
Rating: 4 stars
07/18/2008
The cookies were absolutely delicious and lived up to my excitement for fudge crinkles crackles chewies by any name my favorite cookie! I had to tweak the proportions as well and the cookies took no more than 6 minutes. Due to my limited tins and pans I found out that this combination of ingredients - in any preferred measurements - is an indulgence as well as an invincible go-to for any event. It can make an amazing pie crust on the bottom or if you line the pie tin with wax paper and grease powdered sugar the paper you can flip it onto the top of a pie or cheesecake! or for cookie cake (if you add a bit of baking soda and almost double the chocolate chips it's SO crackly outside and fudgy inside)! I can't imagine this recipe with anything less than Ghirardelli 60% dark or semi-sweet chocolate chips- it's worth the extra dollar over Hershey. I am so excited to add this to my catering platters! Read More
Helpful
(6)
RJSADLER
Rating: 4 stars
08/29/2002
Good needed more flour. I used 1 3/4 cups instead of 3/4 cups. Lots of chocolate! Read More
Helpful
(5)
Di Katz
Rating: 5 stars
10/03/2008
I added another 3/4 cup flour. Everyone loved it!! Read More
Helpful
(4)
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Amanda Catherine
Rating: 5 stars
02/16/2010
Great recipe fairly easy. The reason why so many people have trouble with the batter is the melted chocolate. If you let it cool like the recipe says the batter is very workable. Even so I did add an extra cup of flour and they were perfect. They are almost gone and I made them yesterday! Read More
Helpful
(2)
Veronica17
Rating: 3 stars
01/21/2010
Well this was a disaster. 1 3/4 cups of flour was too much and I think maybe the chocolate was too hot when I added it to the egg mixture. I ended up with hard little ice-cream scoop-shaped lumps. Crunchy outside and soft inside as advertised though. I may make a second attempt but not really worth the investment in chocolate. Flatenning them with a fork was not an improvement.....rubbery crumbles resulted. Read More
Helpful
(2)
Linda T
Rating: 5 stars
04/18/2016
Wonderful cookie. I didnt change a thing other than melting the chocolate in the microwave and a few more nuts. I wouldnt add any extra flour to these.... if you do they will still taste great but the texture and the extreme fudgy-ness will change. I did have to bake mine a bit longer.. I think about 11 minutes Read More
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