All Recipes Desserts & Frostings Chocolate Crackle Cookies
Chocolate Crackle Cookies
The secret to these cookies is to double coat them: first in granulated sugar, which provides a hint of crunch, and then in icing sugar for the pretty crackle effect.
- 1 1∕3 cups dark or semi-sweet chocolate chips
- 1½ cups Lantic natural granulated sugar or Rogers natural granulated sugar
- ½ cup Lactantia Salted Butter
- 2 eggs
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 tsp instant espresso powder (optional)
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 3/4 cup Lantic Granulated Sugar (approx.)
- 3/4 cup Lantic Icing Sugar (approx.)
- Melt chocolate chips in a bowl set over simmering water until smooth. Cool slightly.
- Beat sugar with butter in a large bowl until well combined. Beat in eggs, one at a time. Beat in milk, vanilla and espresso powder (if using). Beat in melted chocolate.
- Whisk flour with cocoa, baking powder and salt in a separate bowl. Mix flour mixture into sugar mixture until a sticky dough forms. Chill for 15 minutes or just until firm enough to roll.
- Meanwhile, preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Pour granulated and icing sugars in two shallow bowls.
- Roll 1-tbsp portion of dough into a ball and roll immediately in granulated sugar to coat, place on prepared baking sheet. Repeat with remaining dough and granulated sugar, placing balls 2 inches apart.
- Re-roll each ball in icing sugar and return to baking sheet. Bake, in batches as needed, for 12 to 14 minutes or until just set (don’t overbake).
- Cool completely on baking sheets.