Fudgy Chocolate Crackle Cookies
Have you tried these deeply chocolatey cookies? They're like a brownie in the shape of a cookie with a powdered sugar crackle or crinkle top. While these are popular Christmas cookies, they are easy enough to make any time of year!
Servings: 48 serving
Calories: 85kcal
Cost: 15
Ingredients
- 2 Cups Sugar
- 1 Cup Cocoa
- 8 Tbs. Butter softened
- ¼ Cup Olive Oil
- 4 Eggs
- 2 teaspoon Vanilla Extract
- 2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 ½ cups Flour
- 1 Cup Powdered Sugar
Instructions
- Measure the sugar and cocoa into a large mixing bowl, whisking to mix.
- Add the butter and olive oil.
- Cream for 3 minutes.
- Beat in the eggs and vanilla.
- Add the baking powder, salt and flour.
- The dough should be really gooey. Resist the urge to add more flour!!!
- Put the dough in the fridge and chill for an hour.
- Preheat your oven to 350 degrees.
- Spray your baking sheets with non-stick cooking spray or line them with parchment.
- Dump the powdered sugar in a shallow dish like a pie plate.
- Scoop the cold dough out into portions that are about 1 & ½ Tbs. A #40 cookie scoop works best for this.
- Roll each chocolate dough ball through the powdered sugar, coating them well. Place them on the prepared baking sheet.
- I recommend keeping the dough in the fridge in between batches. This cookie dough is much easier to work with when it is cold.
- Bake for 10-12 minutes at 350 degrees.
- Eat warm or cooled.
- Store in an airtight container.
Notes
- Variations
- Dark Chocolate - For a dark chocolate crackle cookie, use black cocoa or dark chocolate cocoa powder
- Nuts - you can add ¾ cup chopped nuts of your choice to the cookie dough for a nutty version.
Nutrition
Calories: 85kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 64mg | Potassium: 4mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.3mg