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Chocolava

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Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Indulge in rich, brownie-like cookies, rolled in sugar before they're baked to create a crackled Chocolava.

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( 26 Ratings)

26 Ratings

5 Stars 38%

4 Stars 38%

3 Stars 12%

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Member Reviews ( 6 )

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Prep Time 1 hr 10 min
Total Time 1 hr 10 min
Servings 20

Ingredients

1 1/3: cups Gold Medal® all-purpose flour

1: cup sugar

1/3: cup packed brown sugar

1/2: cup Dutch process cocoa

1: teaspoon baking powder

1/4: teaspoon salt

1/4: cup butter, softened

3: large egg whites

2: teaspoon vanilla

1/4: cup powdered or icing sugar

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Directions

1 Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl of a food processor or a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. If using food processor, spoon flour mixture into large bowl.
2 Add eggs and vanilla; stir by hand just until the dough comes together. The dough will be fairly dry and it will seem at first that there is not enough moisture, but if you keep stirring or use your fingers, eventually the dough will come together.
3 Place the 1/4 cup powdered sugar into a shallow dish. Roll dough into 1 1/2-inch balls and roll in powdered sugar to coat. Place them about 2 inches apart on a cookie sheets. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Let set 1 to 2 minutes on cookie sheets. Transfer to cooling rack to cool.

EXPERT TIPS

Expert Tips

- Don't overbake them - they should be set around the edges but still soft in the middle - if you want them to stay soft and chewy once cooled. - Blending dough in a food processor works great; mixture will NOT be crumbly (difficult to see that butter was added to mixture due to thorough blending with food processor). - Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture - Dough will be sticky - I recommend using a scoop for making balls of cookie dough – this will assist in making sure all balls are consistent in size for even baking. - I recommend placing parchment on baking sheet for easy removal of cookies, and speedy clean up – if using parchment, do not need to use non-stick cooking spray. - Cookies are done when set around the edges and slightly soft center; cookies will crack as they cool.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 120
Calories from Fat: 25),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 80mg; 80%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 15g 15% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 12/17/2012 9:21:10 AM REPORT ABUSE luvs2cook4all said:

Rating:

Hands down~the best cookies that I have ever made!!! These are soooo good. Every time I make them I get asked for the recipe. They are a little time consuming but well worth it!

This reply was: Helpful Inspiring

Posted 10/1/2012 1:32:46 AM REPORT ABUSE KrisMeyers said:

Rating:

Have a question...Do they freeze well?

This reply was: Helpful Inspiring

Posted 9/28/2012 7:06:42 PM REPORT ABUSE

Rating:

Gorgeous, absolutely goroegus. I have ot admit, I don't think I've eaten pears in the past 6 months, they just seemed to have dropped off my radar.Enjoy your time with your father in law, time with family is precious.

This reply was: Helpful Inspiring