Saucepan Fudge Crackle Cookies

• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup margarine
• 3 ounces unsweetened baking chocolate
• 1 cup white granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup coarsely chopped nuts (for example, ½-inch walnut pieces)
• Additional sugar for coating

Ingredients for 8 servings (645 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the flour, baking powder, and salt.

2. 2

   In a 3-quart saucepan on low heat, melt together the margarine and chocolate.

   Stovetop
3. 3

   Remove the chocolate mixture from the heat.

4. 4

   Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.

5. 5

   Mix the flour mixture into the chocolate mixture.

6. 6

   Cover and refrigerate until firm. Overnight would be good.

7. 7

   Make 1½-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.

8. 8

   Bake at 300°F for 20 minutes.

   Oven
9. 9

   Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.