These rich, fudgy Chocolate Crackles are perfect for the holidays, yet yummy enough that you’ll want to make them throughout the year! They’re a striking cookie that’s perfect for a Cookie Exchange plus the double dose of chocolate makes them perfect for any chocoholic.

Chocolate Cookie Recipes are always a hit at our house. If you’re tired of chocolate chip cookies, these are a delicious change of pace.

Chocolate Crackle Cookies on decorative white plate.

Why You Must Make

  • If your family is full of chocoholics like mine, this is a delicious cookie recipe to add to your repertoire!
  • They’re also perfect for the holidays as they look like they’re coated in winter snow!
  • Plus they’re super easy to make.

Recipe Tips:

  • Make sure your cookie dough is nice and cold. Your hands will still get a coating of chocolate from rolling them, but cold dough will minimize that.
  • Sift your powdered sugar to minimize lumps.
  • To get the prettiest results, coat the dough balls well in powdered sugar.
  • If you find the chocolate in the cookies creates yellow areas on the powdered sugar after they’re baked, roll your dough balls in granulated sugar first, then powdered sugar (Tip via America’s Test Kitchen). I did not find this necessary.
  • You can keep these cookies in an airtight container at room temperature for 3 days. They can also be frozen for up to 3 months. Just defrost overnight in the refrigerator.
  • Make sure your baking powder is fresh, by checking the expiration date. This is not the same as baking soda and will most likely expire before you can use it all. Baking soda lasts much longer.
A ring of Chocolate Crackle Cookies on a white serving plate.

Ingredient Notes

  • Kitchen Staples – Sugar, Flour, Salt, Semisweet Chocolate Chips
  • Butter – Melted; Salted is OK as the amount of salt in this amount of butter won’t affect the taste.
  • Unsweetened Chocolate – Melt gently. I use the microwave, stopping to stir a few times while melting. I like using the Ghirardelli brand.
  • Eggs – I use large eggs in all my baking unless otherwise noted. Have them at room temperature for easier incorporation. Bring them out an hour before you make your cookie dough or place them in a bowl of very warm (not hot enough to cook them) water to take the chill off.
  • Vanilla Extract – Always use vanilla extract, not imitation vanilla as the flavor is not the same.
  • Baking Powder – Unlike baking soda, baking powder will most likely expire before you use it all. Check the expiration date on the can or you can test it by putting a spoonful in a bowl of hot water. If it bubbles vigorously, it’s still active.
  • Powdered Sugar – Sift before using. This will get rid of all the little lumps.

You May Also Like:

These rich, fudgy chocolate crinkles cookies rolled in powdered sugar are terrific holiday cookies. The sweet coating of sugar resembles a dusting of snow, and I’m certain that Santa would love to find a plate of these cookies on the hearth on Christmas Eve. But, if your family is like mine, these chocolate numbers would be welcome any time, any season.

Besides these Chocolate Crackles, you might like these other tasty chocolate cookies:

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Chocolate Crackle Cookies

Chocolate Crackle Cookies

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Yield 2 dozen

Rich chocolate cookies rolled in powdered sugar which "cracks' when baked! Adapted from Betty Crocker.


  • ½ cup butter, melted
  • 4 ounces unsweetened chocolate, melted
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup powdered sugar, sifted


  1. Beat eggs and sugar until light.
  2. Stir in the melted butter, vanilla, and melted chocolate.
  3. In another bowl, whisk together the flour, baking powder, and salt. Stir into the chocolate mixture.
  4. Finally, stir in the chocolate chips.
  5. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.
  6. Preheat the oven to 350º.
  7. Roll the dough into 1-inch balls between your palms. Roll them in powdered sugar until heavily coated.
  8. Place the dough balls 2 inches apart on cookie sheets and bake for 11 to 13 minutes.
  9. Return the bowl of dough to the refrigerator or freezer while the cookies are baking. It's important to keep the dough very cold.


Keep the dough well chilled to help make it easier to roll into balls. Pop your bowl into the freezer or refrigerator between batches if needed.
If the chocolate dough turns some of the powdered sugar yellowish, roll your dough balls in granulated sugar before the powdered sugar.

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Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 107mgCarbohydrates: 35gFiber: 1gSugar: 25gProtein: 3g


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