Chocolate Crackle Cookies

By ParentsCanada on November 22, 2017

Rolling dark chocolate dough in icing sugar before baking allows them to decorate themselves as they spread and crack; these are divine as is, but you can make them chocolate-mint by swapping mint extract for the vanilla, or chocolate espresso by adding a spoonful of instant espresso powder. Or if you’re a fan of chocolate and orange, add the finely grated zest of an orange to the butter-sugar mixture.


1/2 cup butter, softened
3/4 cup sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking powder
1/4 tsp salt
icing sugar, for rolling


Preheat oven to 350°F. In a large bowl, beat the butter and sugars until light. Beat in the eggs and vanilla. In a small bowl, stir together the flour, cocoa, baking powder and salt. Add to the butter mixture and stir just until the dough comes together.

Place a few spoonfuls of icing sugar into a shallow dish. Roll the dough into 1-inch balls and roll the balls in icing sugar to coat. Place them a couple inches apart on a parchment-lined sheet. Bake for 12–14 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen cookies.

Originally published in ParentsCanada, Winter 2017.

By ParentsCanada| November 22, 2017

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