Saucepan Fudge Crackle Cookies
Difficulty 2/5 Ingredients 10 Steps 7
These saucepan fudge crackle cookies are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands ½–¾-inch tall, and have a diameter of 2.5–5 inches. The surface is cracked.
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup margarine
- 3 ounces unsweetened baking chocolate
- 1 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped nuts (for example, ½-inch walnut pieces)
- Additional sugar for coating
Steps
- Combine flour, baking powder and salt.
- In a 3-quart saucepan on low heat, melt margarine and chocolate. Remove from heat.
- Mix in eggs, sugar, vanilla and nuts. Mix in flour mixture.
- Cover and refrigerate until firm, preferably overnight.
- Form 1½-inch balls. Roll in coarse sugar. Place on a cool, ungreased, insulated cookie sheet, leaving room to expand.
- Bake at 300°F, 20 min.
- Remove cookies from sheet immediately; they stick strongly if left.
Notes from the original
- You can use butter instead of margarine, although this can overpower the taste of the chocolate.
- The insulated cookie sheet avoids burning parts of the cookie while failing to fully cook other parts.
- Hazelnuts and macadamia nuts go well in this recipe.
Source. Adapted from “Cookbook:Saucepan Fudge Crackle Cookies” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. SaucepanFudgeCrackleCookies.jpg by No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims)., Public domain, via Wikimedia. Resized; otherwise unchanged.