Brown Sugar Chocolate Crackle Cookies

Brown Sugar Chocolate Crackle Cookies

MARBALET

"Chocolate cookies that crack when you bake them."
Added to shopping list. Go to shopping list.

Ingredients

servings 161 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
  2. Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  4. Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 27
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a wonderful recipe, but I would recomend reducing the oil to 1/3 cup.

Most helpful critical review

Cookies were tasty. But I'm wondering if 1 cup of flour is correct. The "dough" was more like batter til chilled for a long time. Even after 4 hours of chilling, the cookies still spread pret...

Most helpful
Most positive
Least positive
Newest

Cookies were tasty. But I'm wondering if 1 cup of flour is correct. The "dough" was more like batter til chilled for a long time. Even after 4 hours of chilling, the cookies still spread pret...

This is a wonderful recipe, but I would recomend reducing the oil to 1/3 cup.

This has incredible chocolate flavor! It was just what I was looking for flavor wise, but when ready to take out of the oven it's almost impossible. The batter spreads so much a and stays so c...

These cookies turned out great for me. They were very soft coming out of the oven, but I had no trouble moving them to the racks. The flavor and texture were wonderful. I just put the dough i...

I've made them twice. The first time they turned out great, tasted like cookies. The second time they were a little too soft, more like brownies in cookie shape. overall they are like brownies, ...

Mmm.. These were heavenly. I made these last night and my sister and I gobbled them up. Following a reviewer's advice, I reduced the oil to 1/3c. Surprisingly, the cookies do spread alot so they...

Great for chocolate lovers. These taste exactly like a recipe I made off of a Baker's baking chocolate box one time. They tasted as great then as they do now.

Amazing.... after a few changes from reading the reviews. Of course I didnt want droopy cookies, so I added 1/4 cup cocoa to batter to thicken it up and I stuck it in the freezer for a 1/2 hour ...

I made these for a neighbor who lost his father (plus more for my sister and mom, and my house) and they all got rave reviews. I did use pecans since I didn't have walnuts and added white choco...

Other stories that may interest you