Chocolate Crackle Cookies

December 25, 2008 at 5:31 pm Leave a comment


There are few things better than a crackle cookie. And, there are few things worse than waiting for the cookies to set after you take them out of the oven. However, these are so good that the wait is worth it.

 Black and White Crinkle Cookies

Adapted from The Joy of

 First, you need to melt your butter and sugar together. Do this by placing a steel bowl with your chocolate and butter over a saucepan of simmering water. When it’s melted, remove from the heat and set aside.

 Whisk together flour, salt and baking powder in a separate bowl and set aside.

 Then, beat eggs and sugar together until thick with electric mixer. Add vanilla and gradually add chocolate mixture. Add dry ingredients until blended. Cover bowl with plastic and place in fridge until firm enough to form balls. About 3 hours.

 Preheat your oven to 325 degrees (f) and line two baking sheets with parchment paper.

 Put confectioners sugar into shallow dish. With lightly greased hands roll dough into 1 inch balls and roll in sugar. Space about 2 inches apart on lined baking sheet.


Bake until edges are just firm and the center is still soft. Put on wire rack to cool.


 4 Tbs unsalted butter 

8oz semi-sweet chocolate, chopped (We like Ghiradeli in the foodiecall kitchen)

½ cup white sugar

2 eggs

2 tsp vanilla extract

1 ½ cups all purp. Flour

¼ tsp salt

½ tsp baking powder

1 cup powdered sugar


Entry filed under: Chocolate, Cookies. Tags: , .

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