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Chocolate Crackle Cookies

Chocolate Crackle Cookies

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Servings 4 dozen


  • 8 oz bittersweet chocolate chips, melted and cooled
  • 1 ¼ cups all-purpose flour
  • ½ cup cocoa powder unsweetened
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick (8 tbsp) of unsalted butter, room temperature
  • 1 ⅓ cups light-brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • cup milk
  • 1 cup confectioners' sugar, plus more for rolling


  • Preheat oven to 350 F.
  • Over medium heat, melt the bittersweet chocolate in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
  • In the bowl of a mixer stand with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until fully combined. Put a plastic wrap on the bowl, and chill in the refrigerator until firm, about 2 hours.
  • Use a small ice-cream scoop and take a mound of dough (about 2 teaspoons each). Roll quickly each scoop of dough into a ball and roll in confectioners' sugar to coat heavily and completely.
  • Place cookies 2 inches apart on onto a Silpat-lined baking sheet or parchment-lined baking sheet.
  • Bake until cookies have flattened and sugar splits, 10 to 12 minutes (do not overbake them!). Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.


Some reviewers recommend to roll the dough in regular sugar before coating in the confectioner sugar because they found the dough a little too sticky. Personally, I didn't do it because I did not want to add more sugar.I just recommend to respect the time of two hours in the fridge so the dough is very cold when you work with and before shaping clean your hands with cold water.
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