Description
Delight in these fudgy and rich Chocolate Crackle Cookies that perfectly combine a deep cocoa flavor with a crackled powdered sugar exterior. These crowd-pleasing cookies have a soft, slightly chewy center and a beautiful crinkled surface, making them an irresistible treat for holidays or any chocolate craving.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Wet Ingredients
- ½ cup vegetable oil (120mL)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Combine Cocoa, Sugar, and Oil: In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat together the granulated sugar, cocoa powder, and vegetable oil on medium speed until the mixture is smooth, shiny, and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then beat in the vanilla extract until the mixture is homogenous.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the cocoa mixture and mix on low speed just until combined, taking care not to overmix to maintain a tender texture.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for a minimum of 4 hours or overnight to allow the dough to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Form and Coat Dough Balls: Using a small ice cream scoop or tablespoon, scoop portions of chilled dough and roll each into approximately one-inch balls. Roll each dough ball generously in powdered sugar to coat completely. Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Only coat the dough balls that fit on the baking sheet and keep remaining dough refrigerated until ready to bake.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The edges should be set and firm, while the centers remain puffed and appear slightly wet to ensure a soft chewy middle.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them set perfectly without breaking.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 5 days.
- For an extra touch, sprinkle a little sea salt on top before baking to balance the chocolate richness.
- If desired, swap vegetable oil with melted coconut oil for a subtle flavor twist.
- Ensure eggs are at room temperature for easier incorporation and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 87 kcal
- Sugar: 10 g
- Sodium: 61 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 16 mg
