Chocolate Crackle Cookies

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Chocolate Crackle Cookies
Chocolate Crackle Cookies

I was first given this recipe by the landlady of an AirBnB I stayed at in Split, Croatia. If you follow the website regularly you know I hit a few dozen countries a year, mainly to experience the food. Upon arriving at the AirBnB we were greeted with a plate of freshly baked chocolate crackle cookies. I had eaten cookies like these before, but the ones I was presented with were the best I’ve ever had. Maybe it was because we had just gotten off a 3 hour bus ride from Makarska and we were hungry, or these really are the greatest chocolate crackle cookies in existence. I got the recipe and and knew I had to make them myself.

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The greatest thing about traveling in my opinion is the food. I know, culture is important, but isn’t food one of the main defining attributes of culture? Whether it be Ramen in Japan, Char Siu Bao in Hong Kong, BBQ in the American South, or pastry in France, some countries are just known for their food. Now, I’m pretty sure these chocolate crackle cookies are not Croatian, but someone can educate me in the comments as to the true origin.

One of my favorite things about these cookies is you can make the dough in advance (as you actually should) and then just bake however many you want to when you feel like it. I would feel perfectly comfortable baking a large batch of dough and just scooping out a trays worth of balls whenever I wanted some cookies.

All in all, these chocolate crackle cookies are great for parties as they look classy, taste delicious, and are super easy to make. If you make them, you’ll know they are the best version out there.

Chocolate Crackle Cookies Ingredients

50 grams Butter; unsalted

220 grams Dark Chocolate. I used 56% dark, as I didn’t want anything too strong, but that’s the lowest I would go as far as “dark chocolate” is concerned.

210 grams Hard Flour. Hard flour is a flour with a high gluten content. You can use AP if you want, but I find hard flour (like a great bread flour) makes for better results.

1/2 tsp Baking Powder

2 Eggs; large

100 grams Sugar

5 grams Vanilla Powder. You can omit this if you don’t like vanilla, or replace it with a few drops of peppermint oil for a more festive holiday cookie.

100 grams Powdered Sugar. This is also known as confectioner’s sugar, and is what makes the white outer layer that “cracks” to expose the inside.

Chocolate Crackle Cookies Instructions

1. In a double boiler, melt the chocolate and butter together until smooth.

melting chocolate for the crackle cookies
Melting the chocolate and butter in the double boiler

2. Using a stand mixer (or by hand if you want the workout) mix together the eggs, sugar, and vanilla powder until a foamy mixture is created.

whipping the eggs for the chocolate crackle cookies
Whipping the eggs and sugar and vanilla powder

3. In another bowl sift the flour and baking powder.

4. Add the melted chocolate into the egg mixture. I left my stand mixer running at a decent speed to prevent the eggs from cooking. Then add the flour slowly making sure everything gets combined well.

You can use a rubber spatula to scrape down the sides making sure everything is well combined.

5. Pour the batter into a resealable container and press down plastic wrap at the top so no part of the batter is exposed to air. Seal and place in the refrigerator for at minimum 3 hours (best overnight).

Chocolate crackle cookie dough
Chocolate Crackle Cookie Dough

6. Using a teaspoon or a melon baller scoop out a tsp worth of chocolate and roll into a ball using the palms of your hands. Roll the balls in a bowl of powdered sugar making sure every bit of the surface is coated white.

crackle cookie balls pre baked
balls before the oven

7. Place the balls on a parchment lined baking tray and place in an oven preheated to 180 C for 10 minutes. Remove from the oven and let sit for 10 minutes on the baking tray before touching them. You can use a spatula to lift them, but they don’t tend to stick, so can just use two fingers to lift them off to plate.

Chocolate Crackle Cookies
Fresh out of the oven
chocolate crackle cookies
Second Batch of chocolate crackle cookies

Notes

If you want to make alterations feel free, but try this recipe as is first, since it is the greatest version I’ve ever had. And I’ve made these different ways before. Here is my variation for Chocolate Cinnamon Crackle Cookies! (It’s almost the same, just with cinnamon instead of vanilla)

You can cook these cookies for 15 minutes if you want a more crispy cookie. The 10 minutes I do for these means the outside layer is cookie-like, and the inside is more like a fudge brownie.

These cookies go great with afternoon tea, just like my Thumbprint Cookies and my Lemon Cake.

The best chocolate crackle cookies ever
Chocolate Crackle Cookies

Chocolate Crackle Cookies Recipe

Chocolate Crackle Cookies

Chocolate Crackle Cookies

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: English, European
Keyword: Crackle Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3 hours 25 minutes
Servings: 40 cookies

Ingredients

  • 50 grams Butter unsalted
  • 220 grams Dark Chocolate
  • 210 grams Hard Flour
  • 1/2 tsp Baking Powder
  • 2 Eggs
  • 100 grams Sugar
  • 5 grams Vanilla Powder
  • 100 grams Powdered Sugar

Instructions

  • In a double boiler, melt the chocolate and butter together until smooth.
  • Using a stand mixer (or by hand if you want the workout) mix together the eggs, sugar, and vanilla powder until a foamy mixture is created.
  • In another bowl sift the flour and baking powder.
  • Add the melted chocolate into the egg mixture. I left my stand mixer running at a decent speed to prevent the eggs from cooking. Then add the flour slowly making sure everything gets combined well.
  • Pour the batter into a resealable container and press down plastic wrap at the top so no part of the batter is exposed to air. Seal and place in the refrigerator for at minimum 3 hours (best overnight).
  • Using a teaspoon or a melon baller scoop out a tsp worth of chocolate and roll into a ball using the palms of your hands. Roll the balls in a bowl of powdered sugar making sure every bit of the surface is coated white.
  • Place the balls on a parchment lined baking tray and place in an oven preheated to 180 C for 10 minutes. Remove from the oven and let sit for 10 minutes on the baking tray before touching them. You can use a spatula to lift them, but they don't tend to stick, so can just use two fingers to lift them off to plate.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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