crunchy and crackly and chocolaty, oh my!

after i copied this recipe from some old, yellowed newspaper clipping, i shoved it into one of my many recipe boxes and completely forgot about it. many months later, i discovered it again when the recipe box fell off the shelf, and deposited just this one recipe card onto my right foot. call it clumsiness, let’s just say that when a recipe presents itself at my feet, i’m not one to ignore it. so i made this cookie that very afternoon, and was delighted with the scrumptious result.

when my husband arrived home, his excitement was clearly visible — it seems he used to purchase cookies that looked just like these at a neighborhood market back in his bachelor days, and had to give them up when they added some preservative to the recipe that just didn’t agree with him. just one bite later, and he was a happy cookie camper! they were the cookies of his bachelor days!

kids love these, but they’re also a mature enough flavor to work well for the adults on your snacking list!

crackling fudge cookies
2 cups (12 oz. package) chocolate chip morsels, divided
1 1/2 cups unbleached white flour
1 1/2 tsps. baking powder
1/4 tsp. salt
1 cup granulated sugar
6 tbsp. unsalted butter, softened
1 1/2 tsps. vanilla extract
2 large eggs
1/2 cup powdered sugar

1. microwave 1 cup chocolate chips in an uncovered, microwave-safe bowl on high power for 1 minute. stir. the chips should be melted. if they are still retaining their original shape, microwave at 15 second intervals, stirring until all chips are melted. cool to room temperature.

2. mix flour, baking powder and salt in a small bowl. set aside.

3. beat granulated sugar, butter and vanilla extract in large mixer bowl.

4. beat in melted chocolate.

5. add eggs, one at a time, mixing well after each addition.

6. gradually, beat in the flour mixture.

7. stir in the remaining chocolate chips.

8. cover and refrigerate dough until firm, a few hours.

9. preheat oven to 350 degrees. using your teaspoon scoop, and rolling in the palms of your hands, form dough into 1 ½ inch balls.

10. roll in powdered sugar.

11. place on parchment-lined baking sheets. bake for approximately 10 – 13 minutes, or until the sides of the cookies set, but the centers are still slightly springy. remove from oven. cool on baking sheets for 2 minutes, then gently remove cookies to wire racks to cool completely.


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