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Fudge Crackles

Rated as 4.33 out of 5 Stars

"Fudgey cookie, crackly on the outside and moist inside."
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Ingredients

servings 228 cals
Original recipe yields 18 servings (3 dozen)

Directions

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  1. 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.
  2. Mix together flour, baking powder and salt and set aside.
  3. 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.
  4. 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: 228 calories; 12.8 g fat; 28.7 g carbohydrates; 3.7 g protein; 36 mg cholesterol; 73 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 cookie...

Most helpful critical review

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 lum...

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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 cookie...

Good, needed more flour. I used 1 3/4 cups instead of 3/4 cups. Lots of chocolate!

I added another 3/4 cup flour. Everyone loved it!!

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 di...

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 lum...

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...