Cracked Chocolate Cookies

These are the most amazing chocolate cookies. They are called cracked chocolate cookies because the tops crack as they bake. Now that I think about it, I have been making these cookies with my kids for over 20 years! Can't wait to bake them with the next generation - it makes for a great tradition!

The recipe is simple, not many ingredients, you do not have to roll out the dough or cut shapes or sprinkle flour. You do not need a mixer. 

You do need to measure, you do need to pour, you do need to roll the dough into little balls, and then roll these balls in a little bowl of sugar (great fun for kids) and you only need a medium-size bowl, a small bowl (for the sugar topping) and a spoon to mix with. You will line the baking sheets with parchment paper so clean-up is easy and most important they are so much fun to make with kids.

You also get instant gratification because the cookies bake quickly (please be careful not to over-bake), don't forget to let them cool.

(from top left) Karo corn syrup, margarine, flour, cocoa powder, sugar, vanilla extract

[Preparation time: 15 min + baking time ~9-12 minutes]

Servings: about 30-40 cookies depending the size

Ingredients:                                                 

·        ½ cup melted margarine – about 100 grams

·        ½ cup light corn syrup*

·        ½ cup unsweetened cocoa powder

·        ¼ cup granulated sugar

·        1 teaspoon baking soda

·        1 teaspoon ground cinnamon

·        1 teaspoon vanilla extract

·        1½ cup regular or plain flour

Topping: ¼ cup sugar in a small bowl

*Corn syrup can be bought in most supermarkets or health food stores.

Preparation:

·        Heat oven to 180°C – line your baking sheets with non-stick parchment paper (which makes for easy clean-up)

·        In a medium sized bowl mix the melted margarine, corn syrup, sugar and vanilla extract with a spoon

Mixture of Karo corn syrup, margarine, cocoa powder, sugar, vanilla extract 

·        Add the flour and the baking soda and cinnamon

Add flour

·        Gently mix together, until the flour disappears – careful not to over-mix

(The mixture should be firm but not sticky)

Cookie dough is ready once the flour is mixed in - notice the consistency

·        Make small balls, about 1 inch diameter

(The dough should not stick to your fingers)

Cookie - after rolling into a ball - note the smooth non-sticky surface of the dough 

·        Roll each cookie in the sugar that was reserved for topping

Ball of cookie dough rolled in sugar

 ·        Place the sugar coated cookies about 1 inch apart on a baking pan, give each ball a gentle pat (they will spread as they bake)

Cookies ready for baking

·        Bake at to 180°C for about 9-12 minutes

·       As the cookies bake they puff and crack on top 

   They are ready to come out of the oven

Baked cookies - the dough spreads as it bakes so leave room between each cookie

  

Notice the cracks on top?

BE CAREFUL NOT TO OVER BAKE – 

DO NOT LEAVE THEM IN THE OVEN TO COOL

OR THE COOKIES WILL DRY OUT.

THE ARE READY WHEN THE TOP BEGINS TO CRACK!!!!

A pile of baked Cracked Chocolate Cookies

Cool on the cookies sheet outside the oven – when completely cool store in an airtight container up to 1 week – they can also be frozen.

Serving Suggestions:

Munch on them with your coffee, tea, milk or hot chocolate

Serve with vanilla ice cream and powdered sugar as a fancy desert 

GROUND MEAT & POTATO PATTIES with a Middle Eastern Flavor

These Ground Meat & Potato Patties are a tribute to my late mother-in-law. She used to make dozens of them every Friday. She showed me how to make these Meat & Potato Patties, and especially how to season them. The secret ingredient is the addition of finely chopped celery leaves combined with the chopped parsley, and the ground meat which gives the patties a nice chewy texture. It is really a palm-sized full meal.

It is quite a simple recipe; more time is spent in boiling the potatoes and then frying the patties than in preparation of the mixture itself. Of course, you can chose your own favorite seasoning – I continue to season them the way she showed me, I suppose because of the fond memories of learning by watching and doing in her kitchen.

(from top right) Parsley, Salt, cumin, sweet paprika, turmeric, coarsely ground black pepper, potatoes, ground beef, chopped onion, whole celery leaves, egg

[Rating – medium, there are steps involved]

Preparation time: 

20-25 minutes boiling potatoes

40 minutes [for frying, depending on  how many patties you make]

10 minutes for combining the ingredients

Ingredients: 

2 large or 4 medium or 6 smallish white potatoes (see picture above)

3/4 cup (250 grams) uncooked chopped meat (beef, turkey, chicken)

1 large handful of parsley – chopped (about 1/2 cup chopped) 

3 tablespoons of finely chopped celery tops

1 medium size red onion finely chopped

3 heaping tablespoons flour

2 eggs

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon ground Turmeric

1 teaspoon ground Cumin

½ teaspoon ground Coriander

1 teaspoon Sweet Paprika

¼ teaspoon Cayenne Pepper or Chili Flakes (optional)

Oil for Frying

Pre-Preparation: 

·       Boil potatoes** with skin on until they are tender

 Boil potatoes uncovered

·    Peel the potatoes (pour out the hot water, then run the potatoes under cold water, the skin should peel right off, careful not to burn yourself).

Preparation: 

·       Place the whole potatoes in a medium sized bowl

·       Gently break-up the potatoes (do not completely mash)

 Potatoes not completely mashed there should be small lumps

·       Add all the other ingredients (except the oil for frying)

 In the bowl with the potatoes
Chopped parsley and celery leaves, eggs, seasonings and flour, chopped onion and chopped meat 

·   Gently mix together ( I use my hands)

   The mixture should be sort of lumpy and sort of smooth.

Everything mixed together 

·       Using wet hands form round patties about the size of your palm, not too thick, not too thin.

Patties should be about the size of your palm 

·       Heat up the oil (about half an inch deep) in a frying pan

·       Add the patties to the frying pan

Patties frying - be sure not to crowd the pan

·       When the edges begin to brown, they are ready to be turned over

Patties turned over

·       Remove the patties from the frying pan when both sides look brown, place on paper towel

Ground Meat & Vegetable Patties - ready to eat!!!

Serving Suggestions:

Serve with yogurt, eggs, or salad.

My husband likes to put 2 patties between 2 slices of fresh bread with a healthy spread of spicy Harissa sauce.

They can also be eaten as is or as a side dish.

**Always put your potatoes in cold water (to cover) with a good pinch of salt, then begin to boil. Partially cover the pot or don't cover it at all.