Irresistible Chocolate Crackle Cookies
Homemade Rich Chocolate Crackle Cookies Recipe (Hyosom)
Even if they don’t turn out exactly as pictured, the taste and texture are absolutely divine! These cookies boast a deep, rich chocolate flavor with a delightful contrast: crispy on the outside, yet wonderfully soft and chewy on the inside. Perfect for a special occasion or a sweet treat just for yourself. Give this wonderful chocolate crackle cookie recipe a try at home! (Makes approx. 30 cookies)
Ingredients- 210g Dark Chocolate (Using high-quality dark chocolate enhances the flavor)
- 90g Unsalted Butter (Fresh butter brings out the cookie’s richness)
- 2 Large Eggs (Room temperature eggs blend better)
- 100g Granulated Sugar (Adjust to your sweetness preference)
- 1 tsp Vanilla Extract (Enhances the chocolate’s aroma and flavor)
- 170g All-Purpose Flour (Sifting prevents lumps and ensures a smooth batter)
- 10g Unsweetened Cocoa Powder (The key to intense chocolate taste)
- 4g Baking Powder (Adds a delightful puffiness to the cookies)
For Finishing- Powdered Sugar, for coating (Generously coat for beautiful cracks)
- Powdered Sugar, for coating (Generously coat for beautiful cracks)
Cooking Instructions
Step 1
In a heatproof bowl, combine the chopped dark chocolate and cubed unsalted butter. Place this bowl over a saucepan of simmering water (double boiler) and melt gently, stirring occasionally until smooth and completely melted. Be careful not to let any water get into the chocolate. Remove from heat and let it cool slightly.
Step 2
In a separate clean bowl, crack the 2 eggs and add the 100g of granulated sugar. Using a hand mixer or a whisk, beat on medium-low speed until the mixture becomes pale yellow, fluffy, and holds soft peaks. This indicates the sugar has dissolved and the eggs are well incorporated.
Step 3
Add the 1 tsp of vanilla extract to the egg mixture and stir briefly. Pour in the slightly cooled melted chocolate and butter mixture. Using a spatula, gently fold everything together until just combined. Avoid overmixing; mix until no streaks of chocolate or egg remain.
Step 4
In another bowl, sift together the 170g of all-purpose flour, 10g of unsweetened cocoa powder, and 4g of baking powder at least 2-3 times. This aerates the dry ingredients and ensures they are evenly distributed. Add the sifted dry ingredients to the chocolate batter. Using the spatula, gently fold until just combined and no dry flour streaks are visible. Overmixing can lead to tough cookies, so stop as soon as you no longer see flour.
Step 5
Cover the batter tightly with plastic wrap and refrigerate for at least 1 hour. This chilling period allows the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
Step 6
Once chilled, scoop about 1 tablespoon (approx. 15-20g) of dough at a time. Roll each portion into a smooth ball between your palms. Space them generously on a baking sheet lined with parchment paper, as they will spread slightly while baking.
Step 7
Place a generous amount of powdered sugar in a shallow bowl. Roll each dough ball thoroughly in the powdered sugar, ensuring it’s completely coated. This coating will melt and create the characteristic crackled surface during baking.
Step 8
Preheat your oven to 170°C (340°F). Place the powdered sugar-coated dough balls onto the prepared baking sheet. Bake for 10 minutes. The cookies are done when the edges are slightly set and the tops have begun to form cracks.
Step 9
Freshly baked cookies are very delicate. Let them cool on the baking sheet for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. Once fully cooled, you’ll have perfectly crisp, chewy chocolate crackle cookies!
