Chocolate Crackles are named because the surface of the cookies crack while they are baking. This is a delicious soft and chewy cookie flavored with melted chocolate. They taste like brownies wrapped in a soft sugar coating.
You can add nuts to this recipe or leave them out. Before baking, you will need to grease your baking sheets. A light coating of cooking spray works well for this. Once the first batch of cookies is out and on the cooling racks, you will need to wipe off the baking sheets after they have cooled down and spray them again for the next batch.
Chocolate Crackles Recipe
- 4 tablespoons unsalted butter
- 8 ounces semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup of powdered sugar spread out onto some wax paper
- If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
- In a stainless steel bowl or a double boiler, melt the chocolate and butter. Remove from heat and set aside.
- In a large bowl, beat the eggs and sugar with an electric mixer until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
- In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated.
- Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours)
- Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven.
- Lightly grease your baking sheets or use parchment paper, and set aside.
- Place the confectioner’s sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1-inch diameter ball.
- Place the ball of dough into the confectioner’s sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through.
- Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. If you are baking two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
- Once they are out of the oven to transfer them to cooling racks immediately to cool completely
Return from Chocolate Butter Cookies to Shaped Cookies
Return from Chocolate Butter Cookies to Chocolate Cookies