Best Chocolate Crackle Cookies
These incredibly fudgey chocolate crinkle cookies have an irresistible brownie center with a crunch of cookie on the outside. They’re a definite must-have during the holidays. Not only are they delicious, their cracked snow-covered like tops make them really festive.
Even though you can make these Chocolate Crackle cookies all year round, they often show up around the holidays. I love the decadently, deep chocolate smell that comes from the oven when they bake to their iconic cracked look and the contrast of the white sugar against the dark cocoa.
The good news is they are super easy to make. Really. All you need to do is mix all of the dry ingredients together and the butter and egg mixture in another bowl. When you merge these two mixes together with a gentle “just-until-combine” blend (don’t over mix the dough or the cookies will become tough), they’re ready to roll.
Roll them into about 1 tsp full balls and roll them into the powdered sugar until they’re completely covered. Then, place each dough ball about 2” apart on a greased cookie sheet or one that’s covered in parchment or silicone mat.
Bake for about 10 minutes and you’ll have about 24 rich and chocolatey cookies.
Chocolate Crackle Cookies
1 cup all-purpose flour
1 cup granulated sugar
1⁄2 cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
1 teaspoon baking powder
1⁄2 teaspoon salt
4 tablespoons unsalted butter, softened (1/2 stick)
2 large eggs, beaten lightly
1 teaspoon vanilla
¼ cup powdered sugar
Preheat oven to 350°F
In a bowl, mix together flour, sugar, cocoa, baking powder, salt.
Next, with a hand mixer, beat, eggs and vanilla until creamy.
Gently mix dry ingredients into butter and egg mixture just until combined.
Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
In a separate bowl, add about ¼ powdered sugar and as you roll dough into balls, roll them into the sugar.
Arrange cookies about 2 inches apart on baking sheets.
Bake for 10 minutes.
Allow cookies to cool.
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