The other day I made some delicious Ghirardelli Double Chocolate Brownies that we took to a friends house. They of course were a big hit! But, when we were eating them I was thinking about how messy they were and thought there had to be a better way to get delicious brownies to take anywhere without the mess. So, I notice on the Ghirardelli box there was a recipe for Chocolate Crackle Cookies. The perfect brownie cookie to take anywhere!
Chocolate Crackle Cookies
1 box Ghirardelli Double Chocolate Brownie Mix
1 cup flour
3 eggs
1/3 cup vegetable oil
3/4 cup powdered sugar
Preheat oven to 350 degrees. Place brownie mix, flour, eggs and oil in a medium bowl. Stir until blended. Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon of dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto greased cookie sheet. Bake 11-13 minutes. Makes 2 1/2 dozen cookies.
So, I’ll have to say these are definitely less chocolatey than just making the brownies, but, they are still so yummy. And, like I said, great to take anywhere with less mess than cutting and serving brownies. (These are also similar to the Cocoa Crinkle Cookies Becca posted in December, I just used the Ghirardelli recipe instead.)
Enjoy!
