I think I need to make cookies more often. The way these chocolate crackle cookies flew out of my make-shift tupperware cookie jar, you’d think that my kids had never had a homemade cookie before. To be fair, I do often neglect cookies, going for flashier cakes and buns and the like. But there’s something to be said for a simple cookie. When I’m having a bad day or feeling overwhelmed, a good cookie really can make everything a little bit better. And did I mention these have three kinds of chocolate? Oh yes they do.
This recipe is adapted from Dorie Greenspan’s recipe for midnight crackles in Baking: From My Home To Yours. She really is the queen of cookies, and I probably would have made the recipe exactly as it was if I’d had all of the ingredients on hand. But I didn’t have any bittersweet chocolate, so I swapped in dark chocolate chips and then decided to leave the cloves out just to guarantee that my kids would eat them. And then I added a simple white chocolate dunking, because why not?
The cookie dough needs at least an hour in the refrigerator to chill before shaping and baking, which also means that if you are a good planner, you can make the dough the night before, then take the chilled dough out to thaw while you preheat the oven the next day. I am always trying to get myself back to the person who used to overplan and was always on time, rather than run slap-dash from the house ten minutes late for everything while wondering whether I remembered to brush my hair. Making this cookie dough ahead of time felt like a real victory.
The cookies are rich and uber-chocolatey, in the best possible way. You don’t really need the white chocolate, but it’s almost sweet creaminess really cuts that rich chocolate flavor nicely. Plus these are small enough to be a perfect afternoon pick-me-up or to stick in a kid’s lunch box. And that’s what cookies should be, right? The perfect little treat for whenever you need it.
- 10 tablespoons unsalted butter, cut into 10 pieces
- 1 ¼ cups brown sugar
- 10 oz dark chocolate chips
- 2 ½ all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 2 large eggs
- 4 oz white chocolate chips
- In a medium saucepan, combine the chocolate chips, brown sugar, and butter. Cook over medium heat until melted together and smooth, stirring occasionally.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon.
- Pour the chocolate mixture into a large bowl. Add the eggs one at a time, whisking them in completely. Pour in the flour mixture and stir with a wooden spoon until combined.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least an hour, or overnight. If refrigerating overnight, take them out about 30 minutes before you want to bake them.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Use a tablespoon to take one tablespoon of dough at a time. Form it into a ball with your hands and place it on the prepared baking sheets. Space the cookies at least 1 inch apart.
- Press each ball down lightly with your fingers, then bake for 10-12 minutes, until the tops are crackled. Underdone is better than overdone for these cookies!
- Repeat this process with the remaining dough.
- To make the white chocolate glaze, melt the white chocolate by placing the chips in a microwave-safe bowl. Cook at 50% power for 30 seconds and stir, then cook in 15 second bursts at 50% power until the chocolate is smooth and melted. Dip cookies or drizzle as desired.