Foolproof Chocolate Crackle Cookies
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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.
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.
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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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.
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.
Ingredients
- 1 ⅓ cups dark chocolate chips, or semi-sweet
- 1 ¼ cups flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter
- 1 ½ cups lightly packed brown sugar
- 2 eggs
- 2 teaspoon pure vanilla extract
- ⅓ cup milk
- 1 cup icing sugar, i.e. powdered sugar
Instructions
Sift together and set aside: flour, cocoa powder, baking powder, and salt.
Melt chocolate chips in a double boiler and let cool almost to room temperature.
Cream, butter and brown sugar until light and fluffy.
Beat in the vanilla and the eggs, one at a time, then fold in the melted chocolate.
Add the dry ingredients in three additions alternately with the milk in two additions, beginning and ending with the dry ingredients.
This dough needs to be well chilled. Wrap it in plastic wrap and chill in the fridge for several hours or preferably overnight.
Roll the dough into 1 inch balls. Roll the balls, first in granulated sugar, then in powdered sugar.
Place the balls about 2 ½ inches apart on a parchment lined cookie sheet. Bake for 13-15 minutes at 350 degrees F until the surface crackles.
Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
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.
Nutrition Information
Yield
48Serving Size
1 cookieAmount Per Serving Calories 97Total Fat 3gSaturated Fat 2gUnsaturated Fat 0gCholesterol 12mgSodium 40mgCarbohydrates 15gSugar 10gProtein 1g
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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.