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--- vegan_chili_chocolate_crackles [2025/07/22 11:51] – [Source] karin
+++ vegan_chili_chocolate_crackles [2026/06/07 12:15] (current) – karin
@@ Line 3: / Line 3: @@
 ===== Ingredients =====
+==== Cookie Batter ====
   * 6 T. aqua faba (liquid drained off of a can of beans) [equivalent to 3 egg whites]
   * 3/4 c. corn syrup
   * 1 T. vanilla
-  * 1 c. + 2 T. dairy-free margarine
+  * 1 c. + 2 T. dairy-free margarine (also soy and sunflower-free)
   * 1 c.  + 2 T. sugar
   * 2 2/3 c. white flour
@@ Line 14: / Line 17: @@
   * 1 1/2 t. baking soda
   * 1/3 t. salt
+==== Chipotle Sugar ====
+  * 10 T. sanding sugar
+  * 5 t. chipotle chili powder
+  * 1 t. cinnamon
@@ Line 19: / Line 29: @@
   * In a large mixing bowl, cream together the margarine and sugar until smooth and fluffy. Add the corn syrup, aquafaba and vanilla and beat until blended.
-  * In a large measuring cup or small bowl, mix together the flour, cocoa powder, chipotle chili powder, baking powder and salt. Add to the butter and sugar mixture and beat just until blended (texture will be like thick frosting; very weird). Chill for 30 min. to allow dough to set.
+  * In a large measuring cup or small bowl, mix together the flour, cocoa powder, chipotle chili powder, baking soda and salt. Add to the butter and sugar mixture and beat just until blended (texture will be like thick frosting; very weird). Chill for 30 min. to allow dough to set.
   * Preheat oven to 375º F
-  * Roll the dough into balls and roll balls in chipotle sugar (proportions: 1/2 t. chipotle powder for every T. of sugar; 1/2 c. sugar was sufficient for the whole batch) to coat. Put bowl of cookie dough bake in the fridge to keep cool. Place on baking tray lined with parchment paper and bake for 10 min., until cookies are puffed and cracked. cool on tray for 5 min. before removing to a wire rack to cool completely.
+  * Roll the dough into balls and roll balls in chipotle sugar to coat. Put bowl of cookie dough back in the fridge to keep cool. Place on baking tray lined with parchment paper and bake for 10 min., until cookies are puffed and cracked. cool on tray for 5 min. before removing to a wire rack to cool completely.
 ===== Notes =====
   * Optional: roll balls in 1/2 c. chopped pecans after rolling them in the chipotle sugar
+  * I used sanding sugar this year for rolling because I had some, but I wouldn't buy it just for this recipe. Regular granulated sugar works fine, also.
   * The [[chili_chocolate_crackles|non-vegan version of this recipe]] makes an INSANE number of cookies. It makes over 10 dozen! I cut the recipe down a bit, to make 3/4 of a recipe.
-  * These are kind of tricky to bake. I ended up doing kind of a round robin thing, because I found they baked best when started on the top rack of the oven, and then moved to the bottom rack of the oven. So I would put the cookies in on the top shelf, then after 5 min. move them down to the bottom shelf and put a new tray in on the top. Once I removed them from the oven, I would let them cool for 5 min., and then I would refill that tray. So every five minutes the sequence went like this: take out bottom tray; move top tray to bottom; put new tray on the top; remove cool cookies from tray; refill tray with next cookies; return cookie dough to fridge; ~1 min. to breathe -- rinse and repeat 10 times. Yikes!
+  * Baking note to self (YMMV): use small cookie scoop (1 T. size), 6 cookies per tray. Cookies spread considerably (approximately twice the diameter of the balls). Note for 2026: I now own an even smaller cookie scoop (2 t. size.). I was considering using it, but didn't. I regret that decision.
 ===== Source =====
   * This is a veganized version of my [[chili_chocolate_crackles|Chili Chocolate Crackles]]
-  * Yield: XX cookies
+  * Yield: 52 cookies
 {{tag>type:dessert type:cookies ingredient:chocolate ingredient:chipotle book:small_batch_baking_for_chocolate_lovers}}