The BEST Chocolate Crackle Cookies
One of our most loved Christmas cookies! The BEST Chocolate Crackle Cookies have a brownie like center and a soft crisp outside. Add these delightful cookies to your Christmas cookie tray!
Servings: 48 cookies
Calories: 66kcal
Equipment
- 1 bowl
Ingredients
- 8 ounces bittersweet chocolate melted and cooled
- 1 ¼ cups all-purpose flour
- ½ cup Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, room temperature
- 1 ⅓ cups light-brown sugar firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup milk
- 1 cup confectioners' sugar plus more for rolling
Instructions
- Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat 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 heavy-duty electric mixer fitted 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 just combined.
- Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
- On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking.
- Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time.
- Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
- Place the cookies 2 inches apart on a parchment or Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
- Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
Notes
Be sure to read all the baking tips in the post above. This is a sticky dough. I shared quite a few tips to help you make the best crinkle cookies!
Nutrition
Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.5mg | Sodium: 33mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Calcium: 22mg | Iron: 1mg