They’re not difficult to make – the main thing to keep in mind is that this dough needs to be chilled, because at first it’s so soft that you can’t roll it into balls. That’s due to the (warm) melted dark chocolate we add, but the extra wait in the fridge is worth it for all that chocolate goodness.
The coating of powdered sugar crackles so prettily in the oven – you really don’t have to do anything – it just happens! The contrast makes for a beautiful cookie that’s not fussy at all.
Oh, and a little warning from us to you: these cookies require a glass of cold milk. Hot coffee might work too…someone will have to let us know on that one. We never made it that far.
Chocolate Crackle CookiesRecipe inspiration thanks to Martha Stewart
Yield approx 36 cookies
Don’t preheat the oven yet, this dough will need to chill for 2 hours or so.
- 6 oz melted dark chocolate (I used 90% dark)
- 1 1/4 c flour
- 1/2 c cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp (1 stick) butter, room temperature
- 1 1/3 c brown sugar, firmly packed
- 2 eggs
- 1 tsp pure vanilla extract
- 1/3 c milk
- 1 cup confectioners' sugar, for rolling
Melt dark chocolate gently. Mix dry ingredients (flour, cocoa, baking powder, and salt). Cream sugar and butter together, then beat in eggs and vanilla. Pour melted dark chocolate over the creamed butter and sugar, blend, then add dry ingredients & milk (alternating between the two to prevent puffs of flour getting all over the place).
The dough will be very sticky. Cover the bowl loosely in plastic wrap and chill for approx 2 hours, or until dough is hardened and can be handled.
Preheat oven to 350. Scoop out spoonfuls of hardened dough, roll between your palms to form a ball, then toss the ball into a bowl of powdered sugar to coat it. If the dough gets too sticky to handle, pop it back in the fridge or freezer to cool it back down. Line cookie up on the sheet (not too closely – they spread) and bake at 350 for 12-15 minutes.