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Foolproof Chocolate Crackle Cookies

Foolproof Chocolate Crackle Cookies. Super chocolatey cookies with a white crackled exterior appearance. Great for lunchboxes, after school snacks or a very pretty addition to afternoon tea. 

Foolproof Chocolate Crackle Cookies

Foolproof Chocolate Crackle Cookies

Before we left home, Olivia was on a bit of a cookie kick. We have a couple of other recipes coming up soon but today we feature a gorgeous little chocolate treat that we hadn’t made in quite some time.

This cookie is soft and very chocolatey and is also very eye-catching when set out as part of a party spread. They always seem to disappear first for some reason.

Dark Chocolate Chips, to melt and dip the biscotti

Dark Chocolate Chips are best for this recipe to get the full chocolate flavour.

The recipe is very straightforward but does require that the dough be very well chilled. The combination of using two sugars to roll the dough balls in is the secret to getting the perfect crackle appearance every time.

The dough can also be frozen in advance to use later. Just let it thaw in the fridge before using it.

If you like this recipe, be sure to check out out collection of Favourite After School Cookies!

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Foolproof Chocolate Crackle Cookies photo with title text

Updated January 2018 to include option for metric measurements, nutritional/calorie information and to add tips on rolling these cookies successfully. Originally published on August 27, 2012.

5 from 2 votes
Foolproof Chocolate Crackle Cookies
Foolproof Chocolate Crackle Cookies
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Foolproof Chocolate Crackle Cookies. Super chocolatey cookies with a white crackled exterior appearance. Great for lunchboxes, after school snacks or a very pretty addition to afternoon tea. 

Course: Cookies
Cuisine: North American
Servings: 48 cookies
Calories: 97 kcal
Author: Barry C. Parsons
  • 1 1/3 cups dark chocolate chips or semi-sweet
  • 1 1/4 cups flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups lightly packed brown sugar
  • 2 eggs
  • 2 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 1 cup icing sugar i.e. powdered sugar
  1. Sift together and set aside: flour, cocoa powder, baking powder, and salt.
  2. Melt chocolate chips in a double boiler and let cool almost to room temperature.
  3. Cream, butter and brown sugar until light and fluffy.
  4. Beat in the vanilla and the eggs, one at a time, then fold in the melted chocolate.
  5. Add the dry ingredients in three additions alternately with the milk in two additions, beginning and ending with the dry ingredients.
  6. This dough needs to be well chilled. Wrap it in plastic wrap and chill in the fridge for several hours or preferably overnight. 

  7. Roll the dough into 1 inch balls. Roll the balls, first in granulated sugar, then in powdered sugar. 
  8. Place the balls about 2 1/2 inches apart on a parchment lined cookie sheet. Bake for 13-15 minutes at 350 degrees F until the surface crackles. 
  9. Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes

Some people have noted that the dough warms up quickly when they try to roll it. I suggest using a small cookie scoop if you have one (the kind that looks like a little ice cream scoop).

Chilling the dough overnight is best. You can even pop it into the freezer for a half hour or so before rolling when it is well chilled. Only take a little dough from the fridge at a time and return the dough to the fridge (or freezer) between baking times.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Recipe Rating

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Eileen Pryor

Friday 1st of February 2019

I let mine sit in fridge overnight, they are perfect I do dust the cookie scoop and my hands w powdered sugar when scooping and rolling but they are perfect and taste wonderful, thank you.


Monday 22nd of October 2018

Can these cookies be frozen after baking?

Barry C. Parsons

Wednesday 24th of October 2018

They will taste fine but you'll probably lose the textured appearance, I think.

Diana D

Tuesday 23rd of January 2018

How much sugar do you use to roll the cookies in before rolling them in the powdered sugar. (Although, I think I can just eyeball it to figure that out.) Thanks so much for sharing this recipe! I have been wanting to try these, and the first recipe I found was a "no-go."

PS: I love your blog and always smile when I see a new post. : ) Thanks for the great recipes!

Barry C. Parsons

Sunday 4th of February 2018

There is no specific amount. Enough to completely coat them.


Monday 22nd of January 2018

If you freeze these cookies, does the icing sugar crackle stay as pictured?


Monday 30th of October 2017

These are so good! I had to do a few balls at a time, then re-freeze for 30 min and do more or it was just too messy. I think my hands were really warm, not sure why they melted so fast. (I used all organic good quality ingredients) but they were really good regardless of the mess!

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