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Chocolate Crackle Cookies

Name: Chocolate Crackle Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 2
Cuisine: American
Ingredients: 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

posted by Liz Berg on November 24, 2016 (updated 3/9/24)

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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.

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5 Chocolate Crackle Cookies

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.