Queen Bee Fudge Crackles
Recipe adapted from Cook’s Illustrated
Extreme Chocolate Flavor!! and low glycemic.
These cookies are like a cross between brownies and devil’s food cake.
Make your own low glycemic brown sugar (see below).
Makes about 22 cookies
For easier handling rest dough in the refrigerator for about an hour.
Melt in microwave or double boiler
4 ounces unsweetened chocolate, chopped
4 Tb unsalted butter
Whisk together
1 cup Queen Bee Cake, Cookie, Muffin Flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
Whisk together in separate bowl
1 ½ cups packed (10 ½ ounces) brown sugar (low glycemic recipe below)
3 large eggs
4 tsp instant espresso powder or finely ground espresso, Optional
1 tsp vanilla extract
½ cup (3 ½ ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar
Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes. Or melt in a double boiler (still my preferred method).
Whisk Queen Bee CCM flour, cocoa, baking powder, baking soda, and salt together in bowl.
Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl.
Whisk melted chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough rest in refrigerator for about an hour for easier handling.
Place granulated sugar and confectioners’ sugar in separate shallow dishes.
Working with 2 tablespoons dough (or use #30 scoop dipped in warm water) at a time, moisten hands with warm water, roll into balls.
Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets.
Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 minutes, rotating sheet halfway through baking.
Let cool completely on sheet before serving.
Homemade Brown Sugar low glycemic
6 Tb Erythritol
6 Tb coconut palm sugar
6 Tb organic sugar
1 ½ Tb molasses
Combine in food processor. Slowly drizzle molasses through tube while food processor is running. No food processor? Just whisk by hand.
How to Make Homemade Brown Sugar
For each cup of sugar, add 1 to 2 tablespoons of molasses for light brown sugar, and up to 1/4 cup for dark brown sugar. Depending on the recipe, you can either combine them in the food processor or just mix them together with other ingredients.
This method also allows you to control the amount of molasses flavor in the dish. No more buying light and dark brown sugar – you can simply adjust the amount of molasses to fit the recipe and your taste.
For easier handling rest dough in the refrigerator for about an hour.
Melt in microwave or double boiler
4 ounces unsweetened chocolate, chopped
4 Tb unsalted butter
Whisk together
1 cup Queen Bee Cake, Cookie, Muffin Flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
Whisk together in separate bowl
1 ½ cups packed (10 ½ ounces) brown sugar (low glycemic recipe below)
3 large eggs
4 tsp instant espresso powder or finely ground espresso, Optional
1 tsp vanilla extract
½ cup (3 ½ ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar
Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes. Or melt in a double boiler (still my preferred method).
Whisk Queen Bee CCM flour, cocoa, baking powder, baking soda, and salt together in bowl.
Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl.
Whisk melted chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough rest in refrigerator for about an hour for easier handling.
Place granulated sugar and confectioners’ sugar in separate shallow dishes.
Working with 2 tablespoons dough (or use #30 scoop dipped in warm water) at a time, moisten hands with warm water, roll into balls.
Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets.
Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 minutes, rotating sheet halfway through baking.
Let cool completely on sheet before serving.
Homemade Brown Sugar low glycemic
6 Tb Erythritol
6 Tb coconut palm sugar
6 Tb organic sugar
1 ½ Tb molasses
Combine in food processor. Slowly drizzle molasses through tube while food processor is running. No food processor? Just whisk by hand.
How to Make Homemade Brown Sugar
For each cup of sugar, add 1 to 2 tablespoons of molasses for light brown sugar, and up to 1/4 cup for dark brown sugar. Depending on the recipe, you can either combine them in the food processor or just mix them together with other ingredients.
This method also allows you to control the amount of molasses flavor in the dish. No more buying light and dark brown sugar – you can simply adjust the amount of molasses to fit the recipe and your taste.