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Saucepan Fudge Crackle Cookies

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.

Source and licence

"Saucepan Fudge Crackle Cookies" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Saucepan_Fudge_Crackle_Cookies, revision 4515324), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Saucepan_Fudge_Crackle_Cookies&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515324

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine the flour, baking powder, and salt.
  2. In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
  3. Remove the chocolate mixture from the heat.
  4. Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
  5. Mix the flour mixture into the chocolate mixture.
  6. Cover and refrigerate until firm. Overnight would be good.
  7. Make 1½-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.
  8. Bake at 300°F for 20 minutes.
  9. Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.