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