Indulge in the delightful symphony of flavors presented by Chocolate Crackle Cookies, where crispy exteriors yield to soft and chewy interiors, punctuated by the tantalizing crunch of chocolate chips. These irresistible treats combine the richness of cocoa with a hint of salt, resulting in a captivating flavor profile that will leave you craving more. Our collection of recipes offers a range of options, catering to various dietary preferences and skill levels. Whether you're a seasoned baker or just starting your culinary journey, we have the perfect recipe for you. From classic chocolate crackle cookies to gluten-free and vegan variations, each recipe is meticulously crafted to ensure success. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will fill your home with the enticing aroma of chocolate and joy.
Let's cook with our recipes!
CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
BROWN SUGAR CHOCOLATE CRACKLE COOKIES
Chocolate cookies that crack when you bake them.
Provided by MARBALET
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
- Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 15.4 g
CHOCOLATE CRACKLE COOKIES
Categories Cookies Chocolate Dessert Bake Freeze/Chill Kid-Friendly Quick & Easy Gourmet Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 8
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, and salt and, using finger, blend in butter. Stir in egg until mixture is blended. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F. and lightly grease 2 baking sheets.
- Spoon level teaspoons of dough onto a sheet of wax paper. Put 2 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
GOOEY CHOCOLATE CRACKLE COOKIES
This is the absolute favorite cookie in my house. I've been using this exact recipe for the past 6-8 years which originally came from a high school cafeteria cookbook. It was tough trying to get this recipe, then after I got it, it was for 350 servings ! It's now scaled down to 4 dozen, but they don't last long...maybe 350 cookies IS the way to go ! ETA: Reviewers have added an extra cup of flour to the mix with success. I still make them as originally posted.
Provided by PrimQuilter
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Mix margarine and sugar in a large bowl.
- Add oil and vanilla, mix.
- Add eggs and mix.
- Add flour, cocoa, baking powder and salt, mixing all together.
- Let chill for a couple hours or overnight.
- Scoop dough into tablespoon balls using a scoop.
- Roll in powdered sugar.
- Place on greased pan.
- Bake at 350° for 11-12 minutes.
- Let cool on rack.
- NOTES:.
- You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
- I use a #40 cookie scoop which is about the size of a tablespoon.
- I spray my pans for the first batch, but don't do it after that.
- No need to flatten down the cookie, it will spread as it bakes.
- If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.
CHOCOLATE CRACKLE BROWNIE COOKIES
This is an adaptaion to the classic Chocolate crackle cake mix cookie. It adds in a brownie mix and chocolate chips -makes a much fudgier cookie. A simple, quick to make cookie that should be in every chocolate lovers collection-MMMM!
Provided by Mommy of Sunny Broo
Categories Dessert
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
- Fold in chocolate chips.
- Chill dough for about 30 minute.
- Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
- Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.
Nutrition Facts : Calories 279.1, Fat 16.4, SaturatedFat 3.9, Cholesterol 28.2, Sodium 211.4, Carbohydrate 33.8, Fiber 1, Sugar 11.7, Protein 3
CHOCOLATE PEPPERMINT CRACKLE COOKIES
Make and share this Chocolate Peppermint Crackle Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.
- In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.
- Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.
- Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.
- Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.
- NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).
SPICY CHOCOLATE CRACKLE COOKIES
Steps:
- 1. Melt 8 oz chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz chocolate. Mix flour, roasted cinnamon, cayenne pepper, baking powder, and salt in a bowl. 2. Beat butter and sugars in large bowl in electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate, beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons 1 ½ inches apart on parchment paper-lined baking sheets. 3. Bake in preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer to wire rack to cool.
CHOCOLATE CRACKLE COOKIES
This recipe was handed down by my Aunt Maureen. One of the best chocolate sugar cookies you will ever eat.
Provided by Susan Mulqueen
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Melt chocolate chips in double boiler. Remove from heat.
- Beat butter and sugar till creamy. Add egg and syrup, mix well. Stir in melted chocolate. Add all dry ingredients and mix well.
- Roll dough into 1 1/2 inch balls and roll in sugar.
- Place 3 inches apart on a ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 minutes. Let cool briefly before removing from pan.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 23 g, Cholesterol 28.4 mg, Fat 10 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 6.1 g, Sodium 228.5 mg, Sugar 11.9 g
CHOCOLATE CRACKLE COOKIES
I think this recipe is older than I am... I can remember making them as a very small child. Then, I shared the recipe in 3rd grade for a recipe book. If there is any cookie that reminds me most of the holiday season, it's these... The dough gets stiff to mix, but otherwise, it's a perfect easy recipe for children.
Provided by Lydia Eichert Messerschmidt
Categories Chocolate
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. In mixing bowl, beat eggs, add water & shortening, then mix in cake mix.
- 2. Mix with fork to help break up shortening, then with a stiff spoon. Dough will start to get thick. Just be sure all the shortening gets mixed in very well.
- 3. Chill dough in refrigerator for at least an hour, or until ready to bake. (the prep time listed above accounts for the time to chill the dough)
- 4. Preheat oven to 350 degrees. Use greased cookie sheets.
- 5. Roll dough into balls the size of a walnut, then roll in confectioner's sugar. Place on cookie sheets 12-to-sheet - they will spread a little when they bake.
- 6. Bake 9-11 minutes, with moist fudgy centers.
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor of your cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry.
- Let the cookies cool completely before serving. This will help them firm up.
Conclusion:
Chocolate crackle cookies are a delicious and easy-to-make treat. They are perfect for any occasion and are sure to be a hit with everyone who tries them. With just a few simple ingredients, you can make these cookies in no time. So what are you waiting for? Give them a try today!
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