These cookies are a classic for the holidays and their melty texture and rich chocolate flavor is everything you and your family will love! Enjoy and happy holidays!
Prep Time: 20 minutes Inactive Time: 2 hrs Cook Time: 13 minutes Total Time: ~2.5 hrs
Why you will love these chocolate crackle cookies: I'm fairly certain there is nothing better than chocolate and powdered sugar around the holidays and these cookies don't hold back. With their rich chocolate flavor from Dutch-process cocoa and soft brownie-like texture, these cookies literally melt in your mouth. Simply put, they are the perfect addition to your holiday baking. These cookies are easy to make and even though the dough needs to rest in the fridge for two hours, the payoff is worth it!
What makes these cookies special? The chocolate flavor for these cookies begins with bittersweet chocolate and is complemented with unsweetened Dutch-process cocoa. This makes for a well rounded but powerful chocolate flavor that reminds you of a fancy chocolate desert (molten chocolate cakes, soufflés) but the process is simple and easy to make in your own home!
These cookies are the perfect change of pace from traditional sugar cookies and because they are COVERED in powdered sugar (personally, one of my favorite things) these cookies feel very special around the holidays. These cookies will have you going back for more and you and your family will be remembering these cookies for years to come!
Quick tip: Roll the dough in regular sugar before rolling in powdered sugar so the powdered sugar sticks to the dough!
My promise: Every recipe I make and post will always be thoroughly tested, family approved and bring the joy of baking to your kitchen. Happy baking!
Let's get baking!
Servings: 24 cookies (depending on your scoop size)
Cookie Ingredients:
8 ounces bittersweet chocolate, chopped*
1 stick (1/2 cup) unsalted butter
1 1/2 cups light-brown sugar, packed
3 eggs
1 Tb vanilla extract
1 1/4 cup flour
1/2 cup unsweetened Dutch-process cocoa powder**
2 tsp baking powder
1/2 tsp salt
Assembly Ingredients:
1 cup white sugar
1 cup powdered sugar
How to make these amazing cookies:
Preheat oven to 350 degrees F. Melt bittersweet chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside to cool.
Cream together unsalted butter and light-brown sugar until light and fluffy. About 3 minutes. This can be done by hand or with an electric mixer.
Add the eggs and vanilla to butter and sugar mixture. Mix until combined.
Add melted chocolate. If chocolate is still a bit warm, add a small amount to begin to temper the mixture.
Add flour, unsweetened Dutch-process cocoa, baking powder, and salt. Mix until just combined.
Divide dough in half. Form each into a ball and cover in plastic wrap. Refrigerate for about two hours to let the dough rest.
Remove dough balls from refrigerator. Form each dough ball into a log using your hands - this doesn't have to be perfect - it will make forming small dough balls easier. Cut the dough to make about 1 to 1.5 inch dough balls. Use your hands to form balls and roll in white sugar then powdered sugar until completely covered.
Set on baking sheet about two inches apart from each dough ball. Bake for about 12-14 minutes depending on your cookie size. It's important not to over-bake these cookies so once the edges are set and it's still soft in the middle, remove from the oven to cool on the baking sheet for several minutes before moving them to a wire rack to cool completely. Enjoy!
Recipe Notes:
*I used Guittard bittersweet chocolate (70% cacao). This can be ordered on Amazon if bittersweet chocolate is hard to find at your grocery store.
**I used Divine Chocolate unsweetened cocoa powder since our grocery store didn't have Dutch-process cocoa powder and with Amazon, the Divine cocoa powder was delivered the next day. If Dutch-process cocoa powder is difficult to find, look for a quality brand since it will impact the flavor of the cookies.
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