Crackle Cookies
 
Prep time
Cook time
Total time
 
Serves: 24 cookies
Ingredients
  • 2 oz white chocolate chips
  • 1¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • red food coloring
  • ¾ cup granulated sugar (in the UK I use caster sugar)
  • 1 cup confectioner's sugar (you might not need this much)
Instructions
  1. Put white chocolate in a small microwaveable bowl. Microwave for 30-second intervals, stirring in between, until smooth. This took me 60 seconds.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together the eggs, vegetable oil, and food coloring. Start with 1½ teaspoons of food coloring and add more until you have the color you like.
  4. Whisk the white chocolate and sugar into the egg mixture until smooth.
  5. Stir the flour mixture into the egg mixture until it is smooth.
  6. Transfer the batter to a large square of plastic wrap. Wrap it all up and pat it into a rectangle. Make sure it is tightly wrapped, then put it in the refrigerator for 1 hour, or up until over night.
  7. Line a baking sheet with parchment paper. Preheat the oven to 300°F/150°C.
  8. Put the confectioner's sugar in a bowl. Start with ½ a cup, then add more as needed so you aren't wasting.
  9. Roll tablespoon size pieces of dough into a ball. Dip them in the confectioners sugar and coat completely.
  10. Flatten the balls slightly, then dip them in the confectioner's sugar again.
  11. Arrange the cookies 2 inches apart on your prepared sheet. Note: If you're going to bake 2 sheets at a time, swap the cookie sheets between top an bottom halfway through baking.
  12. Bake for 16-18 minutes, or until the cookies are puffed a bit and firm.
  13. Let cool, then stuff your face.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/01/30/crackle-cookies/