Chocolate Crackle Cookies

Pretty, Chocolate-y and Delicious!


Makes about 4 dozen
8 ounces Ghiradelli bittersweet chocolate, melted and cooled
1-1/4 cups flour
1/2 cup Dutch cocoa powder
2 tsp baking powder
1/4 tsp salt
8 tablespoons (1 stick) unsalted butter, room temperature
1-1/3 cups firmly packed, light-brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup powdered sugar, plus more for rolling


Heat oven to 350º.
Sift together flour, cocoa, baking powder, and salt.
Beat together butter and light-brown sugar until light and fluffy (use an electric mixer).
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.
Remove from fridge and roll each quarter into a log approximately 16 inches long and 1 inch in diameter, using powdered 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 baking sheet.
Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
Cool completely on a wire rack.
Step by step with pictures for this Martha Stewart recipe can be found on Bakerella’s Website

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