Also known as Crinkle cookies, Chocolate Crackle Cookies are soft, sweet, and taste like a brownie. And with the powdered sugar coating, they are perfect for Christmas.
Are 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.
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What Do Chocolate Crackles Taste Like?
These cookies 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.
What Are the Ingredients For this Recipe?
To make this recipe, you will need:
- Unsweetened Cocoa Powder. This is one of the main ingredients. It is where the fudgy chocolate flavour comes from.
- White Sugar. Adds a touch of sweetness to the cookies.
- Eggs. Every good cookie recipe has an egg or two. But this recipe has four eggs which helps keep the cookies moist on the inside.
- Vegetable oil. These cookies do not have butter in the recipe. Vegetable oil is the fat in this cookie.
- Salt. You can omit this but the salt does help balance out the sweetness or the sugars in the cookie and enhances the chocolate.
- Baking Powder. Without this ingredient, you will have a flat crisp cookie.
- All-Purpose Flour. The base of most cookie recipes, flour is like the glue that holds everything together.
- Confectioner’s Sugar. The cookies are rolled in confectioner’s sugar just before baking. This is what gives the cookie a crinkled or cracked look.
Substitutions and Variations
The vegetable oil can be substituted with canola oil or similar oil. Melted butter can also be substituted for a richer taste.
Dark cocoa powder or Dutch-processed cocoa powder can be substituted for some of the unsweetened cocoa powder in the recipe. Usually, when I do this, I substitute ¼ to ½ of the unsweetened cocoa powder.
Storing Chocolate Crackle Cookies
To keep these cookies fresh, store them in an air-tight container at room temperature for up to 5 days.
Crackles can also be stored in the freezer for up to three months. Thaw at room temperature before serving.
Since these cookies are covered in sugar, they can stick together if they get too warm. So I like to place a sheet of parchment or waxed paper between layers when storing these cookies.
Perfect For A 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
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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.
