Chocolate Crackle Cookies
Makes 24.
  • 110g (or 4 ounces) bittersweet chocolate
  • 55g (2 ounces, or ½ stick) unsalted butter, softened at room temperature
  • 145g (or ½ cup + 2 tablespoons + 2 teaspoons, packed) light brown sugar
  • 1 large egg
  • 80g (or ½ cup + 2 tablespoons) all-purpose flour
  • 30g (or ¼ cup) Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • pinch of table salt
  • 40ml (or 2 tablespoons + 2 teaspoons) milk
  • ½ teaspoon vanilla extract
  • 100g (or ½ cup) granulated sugar for rolling
  • 60g (o ½ cup) powdered sugar for rolling
  1. In the bowl of a double boiler, melt the chocolate. Set aside to cool.
  2. In a medium-sized bowl, beat butter until pale and fluffy, about 1 minute. Add the light brown sugar and beat again until combined and light and fluffy, another minute.
  3. Add the egg and mix until thoroughly combined. Add the melted, cooled chocolate (test the temperature with your finger first; the chocolate cannot be hot!) and mix it in.
  4. In a small bowl, combine flour, cocoa powder, baking powder and salt. Add the dry ingredients to the chocolate mixture, along with the milk and vanilla. With the mixer on low speed, mix until just combined. The dough will be very soft.
  5. Plop the dough onto a sheet of plastic wrap. Cover with another sheet of plastic wrap and press down into a flat rectangle. This makes dividing the dough into even portions easier. Wrap tightly in plastic wrap and place in the fridge to chill for about 1 hour, or until firm.
  6. In the meantime, preheat the oven to 175°C/350°F (standard oven setting) and line a baking sheet with baking parchment.
  7. Once the dough is firm, cut it into 24 pieces. Using your hands, quickly roll each piece of dough into a ball shape. Roll each of the dough balls first into granulated sugar, then into powdered sugar to coat completely.
  8. Place the dough balls 5-cm/2-inches apart on the prepared baking sheet (you may need to bake in batches) and bake for 12-15 minutes in the middle of the oven.
  9. Once done, remove from the oven and allow to cool on the baking sheet. Cookies can be stored in an airtight container for up to 1 week.
Recipe by The Tough Cookie at