Side Pannel
Chocolate Cracks
Ingredients List
- 3 c Flour
- 1 1/4 ts Baking soda
- 1/2 ts Salt
- 1 1/2 c Dark brown sugar; firmly
- -packed
- 3/4 c Butter
- 2 tb Water
- 1 pk Semisweet chocolate chips
- 2 Eggs
Directions
Adjust oven rack one third down from the top of oven. Cut aluminum foil to
fit cookie sheets. Preheat oven to 350 degrees. Sift flour, baking soda and
salt onto waxed paper. Combine sugar, butter and water in a large saucepan.
Cook stirring constantly, until butter is melted. Stir in the chocolate
pieces until they are partially melted. Remove pan from heat and continue
to stir mixture until chocolate is completely melted. Pour into large bowl;
let stand about 5 minutes to cool slightly. Beat the eggs into the
chocolate mixture, 1 at a time, with electric mixer on high speed. Turn
mixer speed to low, gradually add the sifted ingredients, beating only
until mixture is smooth and blended. Let dough stand for 10 minutes or
longer, until it is cool enough to handle. Scoop heaping teaspoonfuls of
dough for each cookie; roll into a ball between palms of hands. Place
balls, 2 inches apart, on the foil. Slide a cookie sheet under the foil.
Bake in a preheated moderate oven for 12 minutes or until tops are dry but
not firm. Do not overbake. Cookies will crisp as they cool. Cool completely
on wire racks.
fit cookie sheets. Preheat oven to 350 degrees. Sift flour, baking soda and
salt onto waxed paper. Combine sugar, butter and water in a large saucepan.
Cook stirring constantly, until butter is melted. Stir in the chocolate
pieces until they are partially melted. Remove pan from heat and continue
to stir mixture until chocolate is completely melted. Pour into large bowl;
let stand about 5 minutes to cool slightly. Beat the eggs into the
chocolate mixture, 1 at a time, with electric mixer on high speed. Turn
mixer speed to low, gradually add the sifted ingredients, beating only
until mixture is smooth and blended. Let dough stand for 10 minutes or
longer, until it is cool enough to handle. Scoop heaping teaspoonfuls of
dough for each cookie; roll into a ball between palms of hands. Place
balls, 2 inches apart, on the foil. Slide a cookie sheet under the foil.
Bake in a preheated moderate oven for 12 minutes or until tops are dry but
not firm. Do not overbake. Cookies will crisp as they cool. Cool completely
on wire racks.
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