STYLETHREAD -- LET'S TALK SHOP!

valenciana · Dooney & Bourke

help tracking down a cookie recipe

tara t · Marc Jacobs

GAH !!! i love those cookies !!! but i don't know what the hell they are called ! i'll join in on your search.

Dizzy · Marc Jacobs

Try the Courier-Journal website - they have a recipe search function, and you can write them and they will look for you - and cook's illustrated used to have a really good recipe for this kind of cookie. I believe the Courier ran a story on these cookies in 2000, it would have been by Sarah Fritschner. Try telling Ron Mikaluk that, and describe the cookies, and he should be able to find the story for you in their files (I used to have that job...) Good luck...

tara t · Marc Jacobs

are these the cookies?

tara t · Marc Jacobs

valenciana · Dooney & Bourke

tara t - YES!!! those are the ones! now what are they called and how do i make them? how on earth did you find that picture?

Dizzy - if i still can't find the recipe, i will definitely look into that, actually, i'm saving your post to a sticky for future reference anyway. i'm a big fan of people whose job it is to help you find random information. Thanks!!!

tara t · Marc Jacobs

Firecracker Fudge Cookies

Made with chocolate morsels and topped with powdered sugar, these fudge cookies are perfect for a holiday get-together.

2 cups semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons LAND O LAKES® BUTTER
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup powdered sugar

MICROWAVE 1 cup morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm.
PREHEAT oven to 350° F.
SHAPE dough into 1 1/2-inch balls; roll in powdered sugar. Place on ungreased baking sheets.
BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 36 cookies.

Recipe and photograph provided courtesy of Land O Lakes.

you love me.

valenciana · Dooney & Bourke

tara t wrote:

you love me.

i so do.

nice how there isn't the word cloud or dream in there anywhere. also no cocoa powder. i'm an idiot.

tara t · Marc Jacobs

valenciana wrote:

i so do. nice how there isn't the word cloud or dream in there anywhere. also no cocoa powder. i'm an idiot.

not an idiot. i do that stuff all the time... i just did this today "her name begins with an E.. erin or erika maybe" her name was kristin.

Christine · Coach

They are also called Chocolate Crinkle Cookies, and we always make those every Christmas! Let me know if you want me to post my grandmother's recipe for them! I think her version uses cocoa powder, so you're not crazy after all!

ILoveChoo · Hermes

chocolate crinkle cookies! my uncle makes those ans they are awesome.

valenciana · Dooney & Bourke

Christine - I'd love to see your grandma's recipe! I like to compare and use what I like from multiple recipes...so I might try out a few recipes before deciding on my own.

Christine · Coach

Valenciana, sorry this took me so long! This is the same recipe that my grandma uses, with the cocoa powder. They are awesome!

* 1 cup unsweetened cocoa powder
* 2 cups white sugar
* 1/2 cup vegetable oil
* 4 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar

DIRECTIONS:

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

relrel · Marc Jacobs

oh my good lord, i just made chocolate crackle cookies yesterday. my mom always makes them and im here helping her bake this weekend. im gonna let you in on a little secret though...use dutch processed cocoa rather than the plain cocoa...they are so much better that way. even though the dutch processed cocoa is sometimes hard to find (most grocery stores don't carry it, and you have to go to a gourment foods store generally) it's worth the effort. the dutch processed cocoa has a much richer texture and taste. it's also imperative that you really really really really coat the balls (pre cooking) in the powdered sugar. make sure you put on way more than you think will be needed, otherwise it all just melts in the oven and looks filmy rather than white and sugary. its also important to use bittersweet chocolate because of the different flavors. oh, and we can never get the dough to make a flatttened disc, before it goes into the fridge to cool its always the consistency of cake batter. that doesn't matter, it will harden enough to roll in 2 hours. but make this with a friend or family member. the rolling part is tricky without help. because this dough is almost pure chocolate it gets messy. the easiest way to do it is to have one person rolling the balls and the other person coating the balls in sugar. otherwise it just gets messy with the sugar all mixed into the dough. also, the person rolling the balls should spray thier hands with pam for ease of rolling. hope that helps! these really are the best cookies in the world. i think that my mom's recipe is best. sorry girls...but ive had other versions and they just don't compare. my mom's are just "richer" than any others ive had. plus...they are so "rich" that you can only eat three or four so it's like a little added diet bonus.

this is my mom's recipe.....

Chocolate Crackles-makes about 4 dozen

8 ounces bittersweet chocolate, coarsely chopped

1 1/4 cups all-purpose flour

1/2 cup Dutch process cocoa powder

2 teaspoons baking powder

1/4 teaspoon table salt

1/4 pound (1 stick) unsalted butter, room temperature

1 1/3 cups packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners sugar

1.Melt Chocolate in a heat proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to coll. In a medium bowl, sift together flour, cocoa, baking powder, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add flour mixture alternately with milk. Mix on low speed until just combined. Shape dough into a flattened disc, and wrap with plastic wrap. Chill in the refrigerator until firm, about 2 hours.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. Using 1 heaping tablespoon of dough apiece, shape 1-inch balls. Roll each in confectioners sugar until completely coated. If any cocoa-colored dough is visible, roll dough in confectioners sugar again. Place the cookies on prepared baking sheets, 2 inches apart. Bake until flat and the sugar coating splits, 12-15 minutes, rotating halfway through.

4. Transfer to a wire rack, and let cool completely. Store in an airtight container up to 1 week.

Karina · Chanel

thanks girls! i made these today