These rich, fudgy Chocolate Crackle Cookies are perfect for the holidays, yet yummy enough that you’ll want to make them throughout the year!
Chocolate Crackle Cookies
My family, sans me and the pup, trekked up to Green Bay to watch the Packers play our home team, the Indianapolis Colts. During the game, I would get depressing texts as their beloved Packers didn’t seem to show up for the game. Their plans were to drive back to Indiana that night and arrive home in the wee hours of the morning. I got out my mixing bowls and whipped up a batch of these Chocolate Crackle Cookies to ease their sorrows.
Versatile Chocolate Cookies
These rich, fudgy 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 chocolate crackles on the hearth on Christmas Eve. But, if your family is like mine, these chocolate numbers would be welcome any time, any season.
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- Half Sheet Pan, 13″ x 18″
- Parchment Paper Baking Sheets
- 3-Pack of Cookie Scoops
- 13 by 9 by 2-1/4-Inch Baking Pan
- 1/2 cup butter, melted
- 4 ounces unsweetened chocolate, melted
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup powdered sugar, sifted
- Beat eggs and sugar until light. Stir in the melted butter, vanilla, melted chocolate. In another bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.
- Preheat oven to 350º. Roll the dough into 1-inch balls between your palms. Roll them in powdered sugar until heavily coated. Place the dough balls 2 inches apart on cookie sheets and bake for 11 to 13 minutes. Return the bowl of dough to the refrigerator or freezer while cookies are baking. It's important to keep the dough very cold.