Chocolate Crackle Cookies

Chocolate Crackle Cookies

I’ve been meaning to make these for quite some time now, especially since H is a chocolate fanatic! Chocolate Crackle cookies are a cross between a brownie and a cookie. They’re moist, slightly chewy and chocolaty with a bit of a crunch on the outside. I love the way they look so much that I didn’t sprinkle icing sugar over the top, but it’s entirely optional!

These cookies call for a lot of chocolate! I personally use bittersweet chocolate in all my treats for that great depth of flavor that’s not too sweet. Use your best chocolate for the ultimate taste!

Bake these decadent cookies and enjoy; they won’t last long!

Bittersweet Chocolate Crackle Cookies

Adapted from mccormick.com
Makes 22 cookies

Ingredients

  • 12 ounces semi-sweet or bittersweet chocolate, finely chopped
  • ¾ cup flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup unsalted butter at room temperature
  • ½ cup sugar
  • ¼ packed brown sugar
  • 2 eggs, lightly beaten
  • 2 tsp pure vanilla extract
  1. Preheat oven to 375°F
  2. Grease baking sheets or line with parchment paper
  3. Melt 8 out of the 12 ounces of chocolate under a double boiler, or carefully microwave in short increments (stir and check, making sure you don’t burn the chocolate). Set aside
  4. In a small bowl, sift flour, baking powder and salt. Set aside
  5. Beat butter and sugars in large bowl with electric or stand mixer on medium speed until light and fluffy
  6. Add eggs and pure vanilla extract; mix well
  7. Add the 8 ounces of melted chocolate; beat until well blended
  8. Gradually beat in the flour mixture on low speed until well mixed. Stir in remaining 4 ounces of chopped chocolate
  9. Scoop dough using a mini ice cream scooper 1-½ inches apart on prepared baking sheets
  10. Bake approximately 10 minutes or just until cookies are set and slightly cracked on top. Do not over bake (adjust bake time according to the size of your cookies)
  11. Transfer cookies on parchment paper to wire rack. Cool completely before removing from sheets

Optional: sprinkle with icing sugar once cookies have cooled completely

Kitchen notes:

  • I found the dough quickly hardened. I would suggest scooping all the dough at once onto your prepared pans rather than letting the cookie dough sit
  • I over baked the cookies the first time around, but they were still delicious. Watch carefully as cookies will continue to bake after you’ve taken them out of the oven. Do not over bake!
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