Deliciously chewy, melt in your mouth and beautifully cracked Chocolate Crackle Cookies are a holiday favorite every year, year after year!
I have always wanted to make crackle cookies just because how pretty they looked. I had never eaten them before this, so I had no idea what I was getting into except that they look pretty. Well, they are cookies. They have chocolate, sugar, butter. It can’t go wrong. Maybe I won’t get the crackle right. So what? I will still have tasty cookies to eat. Tasty, yes. Maybe not pretty. But they turned out to be wonderfully tasty and pretty!
I will have to say they are pretty easy to make, except that you need to refrigerate the dough for at least 3 hours and preferably overnight. I did not read through the recipe and I started making this, only to realize that I had to wait 3 hours to put it in the oven. It was a good thing that I started with this first and not the honey cardamom cookies, so I could start and finish baking them, while this dough sat in the refrigerator.
Chocolate Crackle Cookies – The Recipe
Ingredients:
Unsalted butter – 4 1/2 oz, softened and cubed
Brown sugar – 2 cups
Vanilla extract – 1 tsp
Eggs – 2
Dark chocolate – 2 1/4 oz, melted
Milk – 1/3 cup
All purpose flour – 2 3/4 cups
Unsweetened cocoa powder – 2 tbsp
Baking powder – 2 tsp
Ground allspice – 1/4 tsp
Pecans – 2/3 cup, chopped
Confectioner’s sugar – to coat
Method:
Preheat oven to 350F and line a baking sheet with parchment paper.
Beat the butter, brown sugar and vanilla until creamy. Add the eggs one at a time and beat well. Add the melted dark chocolate and milk and beat till well incorporated.
Sift the dry ingredients, except pecans in a bowl.
Add this to the egg-butter mixture. Mix well. Add the pecans and mix well.
Refrigerate for 3 hours atleast or preferable overnight.
Take a tablespoon of the batter and roll into a ball. Roll the ball in the confectioners sugar to coat well.
Place the balls onto the parchment lined baking sheets. Leave enough space as the cookies will expand.
Bake for 25-30 mins, until they crackle and the sides look done. Cool on a wire rack and store in airtight containers.
They store well for 3-4 days.
- Unsalted butter – 4 1/2 oz, softened and cubed
- Brown sugar – 2 cups
- Vanilla extract – 1 tsp
- Eggs – 2
- Dark chocolate – 2 1/4 oz, melted
- Milk – 1/3 cup
- All purpose flour – 2 3/4 cups
- Unsweetened cocoa powder – 2 tbsp
- Baking powder – 2 tsp
- Ground allspice – 1/4 tsp
- Pecans – 2/3 cup, chopped
- Confectioner’s sugar – to coat
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Beat the butter, brown sugar and vanilla until creamy. Add the eggs one at a time and beat well. Add the melted dark chocolate and milk and beat till well incorporated.
- Sift the dry ingredients, except pecans in a bowl.
- Add this to the egg-butter mixture. Mix well. Add the pecans and mix well.
- Refrigerate for 3 hours atleast or preferable overnight.
- Take a tablespoon of the batter and roll into a ball. Roll the ball in the confectioners sugar to coat well.
- Place the balls onto the parchment lined baking sheets. Leave enough space as the cookies will expand.
- Bake for 25-30 mins, until they crackle and the sides look done. Cool on a wire rack and store in airtight containers.
- They store well for 3-4 days.
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