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Chocolate Crackle Cookies
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Chef Eddy Recipe
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Chocolate Crackle Cookies
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When you can’t decide between a chocolate cake and a brownie, try a chocolate crackle cookie! These sweet little cookies are rolled in powdered sugar before they are baked, giving them their crackle appearance.

Prep time
Bake/Cook time
Plan for

Refrigerate 2 to 3 hours

24 cookies
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Chocolate Crackle Cookies
Extra Fine Granulated Sugar
Dark Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate 2 to 3 hours

Yield :
24 cookies


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside.
  3. Chop chocolate and place in bowl with oil and salt. Heat over double boiler until chocolate is melted. Remove from heat and proceed when lukewarm. Chill in freezer.
  4. Add both sugars and whisk in eggs one at a time.
  5. Add flour and mix until combined. Place in refrigerator until firm, about 2 to 3 hours.
  6. Line cookie sheets with parchment paper and set aside.
  7. Shape chilled dough into tablespoon size and drop in powdered sugar. Make into round balls and roll generously into sugar.
  8. Place on cookie sheets about 2 inches apart.
  9. Place in oven and bake until cookie bounces back when lightly pressed in center, about 12 to 13 minutes.


These much beloved crackle cookies are somewhat a hybrid between brownies and chocolate cake. If desired make this dough and keep in freezer. Then simply scoop desired amount from freezer and bake as directed.

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