Chocolate Crackle Cookies Recipe – Hey there, cookie lovers! If you’re searching for a cookie that’s as delightful to look at as it is to eat, then look no further than these Chocolate Crackle Cookies. These cookies are a true holiday classic with their beautiful crackly tops and rich chocolate flavor. They’re perfect for festive gatherings, cookie swaps, or any time you want a delicious treat that’s sure to impress.

Why You’ll Love This Chocolate Crackle Cookies Recipe

You’ll love this recipe because it’s:

• Visually Stunning: The crackly tops make these cookies look like they’ve been dusted with a fresh layer of snow.
• Rich in Flavor: With both bittersweet chocolate and Dutch cocoa powder, these cookies are a chocolate lover’s dream.
• Soft and Chewy: The texture is perfect—soft on the inside with a slightly crisp exterior.
• Make-Ahead Friendly: The dough can be made ahead and refrigerated, making it easy to bake fresh cookies when you need them.

Ingredients For Chocolate Crackle Cookies Recipe

Here’s what you’ll need to make these delightful Chocolate Crackle Cookies:

• 8 ounces bittersweet or semi-sweet chocolate
• 1 + 1/4 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 + 1/3 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 1 cup confectioners’ sugar, plus more for rolling

How to Make This Chocolate Crackle Cookies Recipe

Melt the Chocolate

1. Chop and Melt: Chop the chocolate into small pieces and place them in a microwaveable bowl. Use the chocolate setting on your microwave to melt it in 20-second increments, stirring in between, until completely melted. Set aside to cool slightly.

Prepare the Dry Ingredients

1. Whisk Together: In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.

Cream the Butter and Sugar

1. Beat Together: In a large mixing bowl, beat the butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
2. Add Eggs and Vanilla: Beat in the eggs and vanilla until well combined.
3. Incorporate Chocolate: Beat in the melted chocolate until smooth.

Combine and Chill the Dough

1. Mix in Dry Ingredients: On low speed, beat in half of the flour mixture followed by all of the milk. Scrape down the sides of the bowl and beat in the remaining flour mixture.
2. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2 hours or overnight. Chilling the dough helps it firm up, making it easier to handle and shape.

Preheat the Oven

1. Preheat: Once the dough is well chilled, preheat your oven to 350°F. Line two large baking sheets with Silpats or parchment paper.

Shape and Bake the Cookies

1. Prepare the Sugar Coating: Add the confectioners’ sugar to a shallow plate with sides.
2. Form Cookies: Scoop up rounded tablespoons of dough with a cookie scoop and drop them into the sugar, coating them well. Form the dough into balls, ensuring no chocolate is showing through. If necessary, roll them again in the sugar.
3. Bake: Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 13-14 minutes, until the balls flatten and the sugar splits to form the “crackly pattern.” If the dough starts to soften too much between batches, refrigerate it.

Cool and Store

1. Cool on Sheets: Cool the cookies on the baking sheets for 5 minutes.
2. Transfer to Wire Racks: Transfer the cookies to wire racks to cool completely.
3. Store: Store the cookies in a tightly covered container for up to a week.

Chocolate Crackle Cookies

Variations

• Different Flavors: Add a teaspoon of peppermint extract to the dough for a festive minty twist.
• Add-Ins: Mix in a handful of mini chocolate chips or chopped nuts for added texture and flavor.
• Spices: Add a pinch of cinnamon or a dash of cayenne pepper for a subtle warmth and spice.

Equipment

To make these cookies, you’ll need the following equipment:

• Microwaveable bowl
• Mixing bowls
• Electric mixer
• Plastic wrap
• Baking sheets
• Silpats or parchment paper
• Shallow plate with sides
• Cookie scoop
• Wire racks

Storage

Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze the dough balls (uncoated in sugar) for up to 3 months. Thaw them in the refrigerator before rolling in sugar and baking.

What to Serve with Chocolate Crackle Cookies

These cookies pair wonderfully with:

• Hot Cocoa: Enhance the rich chocolate flavor with a warm cup of hot cocoa.
• Milk: A classic pairing that’s always a hit, especially with kids.
• Coffee or Tea: These cookies make a delightful treat with a cup of coffee or tea.

Tips

Here are some tips to help you make the best Chocolate Crackle Cookies:

• Chill the Dough: Don’t skip the chilling step as it makes the dough easier to handle and helps the cookies keep their shape while baking.
• Uniform Size: Use a cookie scoop to ensure all your cookies are the same size, which helps them bake evenly.
• Cool Completely: Make sure the cookies are completely cool before storing them to prevent them from becoming soggy.

FAQ

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can use regular cocoa powder, but the flavor may not be as rich and the color not as dark.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.

What if I don’t have confectioners’ sugar for rolling?

You can use granulated sugar instead, but the cookies will have a different texture and appearance.

This was my first encounter with a crackle cookie! {Or do you call them crinkle cookies?} It won’t be the last! I’m always on the lookout for new cookies to add to my traditional holiday ones and I found it in these.

I hope you do too.

CHOCOLATE CRACKLE COOKIES

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

Chocolate crackle or crinkle cookies are chocolate cookies rolled into balls and coated with powdered sugar before baking. As the cookie balls bake they melt into flat cookies and the chocolate peeks through the white sugar to give them a crackly appearance.

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Ingredients

• 8 ounces bittersweet or semi-sweet chocolate
• 1 + 1/4 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons 1 stick unsalted butter, room temperature
• 1 + 1/3 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 1 cup confectioners' sugar, plus more for rolling

Instructions

1. Chop the chocolate up into small pieces and add to a small microwaveable bowl. Use the chocolate setting of your microwave to melt it in 20 second increments, stirring in between, until completely melted. Set aside to cool slightly.
2. In a separate bowl whisk together the flour, cocoa, baking powder and salt.
3. In a separate large bowl beat the butter and brown sugar together on medium speed until light and fluffy about 3 minutes. Beat in the eggs and vanilla until well combined. Beat in the melted chocolate.
4. On low speed beat in half the flour mixture followed by all the milk. Scrap down the sides of the bowl and beat in the remaining flour. Cover with plastic wrap and refrigerate 2 hours or overnight.
5. Once the dough is well chilled preheat oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment paper.
6. Add the confectioners' sugar to a shallow plate with sides. Scoop up rounded tablespoons of dough with a cookie scoop and drop into the sugar, coat them well and form into a ball. If there's any of the chocolate showing through roll them again in the sugar.
7. Place 2 inches apart on the cookie sheet and bake 13 - 14 minutes until the balls flatten and the sugar splits to form the "crackly pattern". If the dough starts to soften too much in between batches then refrigerate it.
8. Cool cookies on baking sheets 5 minutes then transfer to wire racks to cool completely. Store in a tightly covered container up to a week.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

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