Day 8: Chocolate Orange Crackles
Day 8: Chocolate Orange Crackles is a lacto ovo vegetarian recipe with 48 servings. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 96 calories. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 256 people have made this recipe and would make it again. It works well as a cheap hor d'oeuvre. From preparation to the plate, this recipe takes approximately 12 minutes. It is brought to you by Jo Cooks. If you have eggs, grand marnier, unsweetened chocolate, and a few other ingredients on hand, you can make it. With a spoonacular score of 12%, this dish is not so excellent. Chocolate-Orange Crackles, Double Chocolate Crackles, and Dark Chocolate Crackles are very similar to this recipe.
Servings: 48
Cooking duration: 12 minutes
Ingredients:
2¼ cups all purpose flour
2 tsp baking powder
½ cup to 1 cup confectioners' sugar
3 eggs, lightly beaten
2 tbsp Grand Marnier or other orange-flavored liquer, orange extract works as well but use only 1 tsp
2 cups granulated sugar
¼ tsp salt
1 stick unsalted butter, cut into pieces
5 oz unsweetened chocolate, cut into pieces
¼ cup water
Equipment:
sauce pan
whisk
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
Whisk the flour, baking powder and salt in a medium bowl; set aside.In a medium saucepan, add water and 1¾ cups of the granulated sugar and stir over low heat, until sugar has dissolved completely. Add butter and chocolate and continue stirring until all the chocolate has melted and the chocolate is nice smooth.Let cool slightly, then add the Grand Marnier and eggs and stir until just combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.Position rack in the upper and lower thirds of the oven and preheat to 350 F degrees.Line 2 baking sheets with parchment paper or silpat. Put the remaining ¼ cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1½ inches apart on the prepared baking sheets.Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Step by step:
1. Whisk the flour, baking powder and salt in a medium bowl; set aside.In a medium saucepan, add water and 1¾ cups of the granulated sugar and stir over low heat, until sugar has dissolved completely.
2. Add butter and chocolate and continue stirring until all the chocolate has melted and the chocolate is nice smooth.
3. Let cool slightly, then add the Grand Marnier and eggs and stir until just combined.
4. Add the flour mixture and stir until just combined.
5. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.Position rack in the upper and lower thirds of the oven and preheat to 350 F degrees.Line 2 baking sheets with parchment paper or silpat.
6. Put the remaining ¼ cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls.
7. Add the dough balls a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1½ inches apart on the prepared baking sheets.
8. Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes.
9. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Nutrition Information:
covered percent of daily need
