Chocolate Crackle Cookies
Prep time
Cook time
Total time
These ultra rich chocolate cookies are the perfect sweet treat. Recipe adapted from Dorie Greenspan's Baking: From My Home To Yours
Serves: 48 cookies
  • 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
  1. In a medium saucepan, combine the chocolate chips, brown sugar, and butter. Cook over medium heat until melted together and smooth, stirring occasionally.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. Repeat this process with the remaining dough.
  8. 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.
Recipe by Today We Bake at