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Foolproof Chocolate Crackle Cookies

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. 

Course Cookies
Cuisine North American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.