There are all kinds of crackle cookies you can make but the Chocolate Crackle Cookie is the best according to my family. These Chocolate Crackle Cookies taste like a brownie and have become one of my most requested cookies at Christmas.
Chocolate Crackle Cookies Are Easy To Make
They are easy to make but the dough has to chill overnight so they are not a cookie that can be thrown together and ready to eat within 30 minutes like most cookies. But these cookies are definitely worth the wait.
These cookies can be a little messy to make since you have to roll the dough into balls by hand, but keeping your hands dusted with the confectioner’s sugar helps to keep the dough from sticking to your hands.
Taste Like Brownies
These cookies actually taste a lot like a brownie. Our kids call them brownie cookies.
They are soft on the inside with a little crunch on the bottom. And the confectioner’s sugar that coats them, adds a little more sweetness to each bite.
Christmas Cookie Exchange
These cookies have quickly become one of my most requested cookies at Christmas time. I include them in baskets and I would take them to work to share with co-workers.
They package well and kids and adults alike enjoy these cookies. They make a great gift at Christmas time for neighbours as well.
For more Christmas cookie recipes check out these:
Candy Cane Chocolate Chip Cookies
White Chocolate Cranberry Cookies
Chocolate Crackle Cookies
Ingredients
- 1¼ cups unsweetened cocoa powder
- 2 cups white sugar
- 4 eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking powder
- 2 cups all purpose flour
- 1 cup confectioner's sugar, for coating
Instructions
- In a large bowl, stir together cocoa powder and white sugar. Add vegetable oil and stir until well blended
- Add eggs, one at a time, mixing between additions.
- Stir in vanilla extract.
- In separate bowl, whisk together flour, baking powder and salt.
- Add flour mixture to sugar and oil mixture. Mix well.
- Cover with plastic wrap and refrigerate overnight or at least 6 hours.
- After chilling the dough, preheat oven to 350°F and line cookie sheets with parchment paper.
- Add confectioner's sugar to a small shallow bowl.
- Roll dough into balls of about 1-1/2 tablespoons of dough.
- Coat each ball in the confectioner's sugar, covering the entire cookie.
- Place cookie balls on parchment-lined cookie sheets, about 2 inches apart. Do not flatten as the cookie will flatten as it bakes.
- Bake for 12-14 minutes. Remove to cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
