I’m sure everybody has their own object of nostalgia when it comes to homemade Christmas treats. We used to make a number of holiday-specific treats, but the one I miss the most is the saucepan fudge crackle cookies. So I went looking for a recipe.
1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
3 (1 oz.) squares unsweetened chocolate
1 c. + 3 tbsp. sugar
1 tsp. vanilla
These cookies are moist on the inside, crisp on the outside.
Mix flour, baking powder and salt. In heavy 3 quart saucepan, stir butter and chocolate over low heat until melted and smooth; cool. Stir in sugar, eggs, and vanilla until well blended. Stir in flour mixture until blended. Cover and chill 1 1/2 to 2 hours until dough is firm enough to shape. Roll in 1 1/2″ balls; roll balls in the 3 tablespoons sugar, coating each one. Place 2″ apart on ungreased cookie sheet. Bake in 300 degree oven for 20 minutes until crackled on top and slightly firm to touch. Remove to a rack to coat.
I edited the nuts out of the recipe I found, because I can’t fathom why you’d go and ruin a perfectly-textured chocolate fudge cookie. That’s just nuts.
One of the versions I found claimed that the recipe was improved by switching to margarine because butter “contaminates” the flavor of the chocolate. I should bloody well hope so! If you really want to update the recipe I suspect coconut oil in some appropriate proportion would suffice. Vegans probably have their go-to egg substitute, though I don’t know what it is.
Anyway, however you go about it, the result should be a cookie that crunches on the outside and is marvelously chewy on the inside, and is amazing with a glass of milk.