chocolate crackle cookies;
Chocolate crackle cookies! These cookies are soft and chewy, but have that perfect crackle of sugar dusted on top. They pair wonderfully with vanilla ice cream, perfect for a fun sundae, or even ice cream sandwiches! These dark chocolate crinkle cookies paired with a cool vanilla treat is a pretty perfect spoonful.
The flavor is chocolate of course, but I have to say, I’m a sucker for that crunchy top of the cookie. It’s why I put crackle in the name chocolate crackle cookies. This recipe reminds me a lot of a similar store-bought cookie my mom used to buy for our family. I don’t even remember the brand, but I do remember the packaging it came in. It was kinda like English muffin packaging where it had a long thin box holding the cookies and there were stacks of these delicious cookies. My mouth is watering just remembering them. Luckily I have some replacements right here to satiate the craving!
The key is to use raw turbinado sugar for the crackle. If you’re unfamiliar, it’s a brown, large grained sugar. You can use regular sugar if you don’t have any, but it won’t make quite as much of that satisfying crunch. The cookie dough for these chocolate crackle cookies will be soft, so expect them to spread in the oven. You’ll want to leave enough space between cookies when you’re baking that they don’t bleed into each other. I usually use a 2 Tbsp scoop, but if you want slightly smaller chocolate crackle cookies, try 1 Tbsp. The smaller size makes for great ice cream sandwiches. Since the ice cream adds sweetness, you don’t need them to be so big.
Be warned though, these chocolate crackle cookies are addictive! I dare you to eat just one! Which is a good thing, considering that this recipe makes a biiiig batch of cookies. Because of the volume of cookies the recipe makes, it’s perfect for holiday baking. They’re also lovely for gifting because they’re not too temperamental, and look festive. I like tying mine up in little plastic bags and then tying with a ribbon! I actually keep some ribbon in my kitchen now for last minute cookie packages. It only takes a quick moment to put in the extra effort and make a little snack look like a special gift.
These chocolate crackle cookies also lend themselves to bake sales for all the same reasons! They’re easy to make, and not particularly temperamental. They’re a little out of the ordinary so you don’t have to compete with all the chocolate chip cookies, but still delicious. Plus it makes a big batch so you can sneak a few off the plate before you deliver them. Sounds like a winner to me! And my belly agrees.
Secrets to Success
- You really need raw sugar to get that crackly top. In a pinch you can use regular sugar, but it will really just give a sweet top to you cookie and not retain that signature crunch. I use turbine sugar, but you can use raw cane as well.
- This recipe makes a big batch! If you’re baking for a small group you might want to consider halving the recipe. It’s hard to split eggs though, so you might be better off making the full recipe and freezing half the dough for later use.
- Serve with vanilla ice cream for a delicious pairing! I love the cold chilly vanilla with these soft and crackly cookies. Or try making an ice cream sandwich out of these! Mmmm.
Looking for other chocolate recipes?
- Cookie dough icing is perfect to impress with a sprinkle of chocolate chips.
- For a healthful snack, try this s’mores chocolate hummus.
- This chocolate tart is simple and chocolatey.
chocolate crackle cookies;
Ingredients
- ¾ cup unsalted butter softened
- 1 ¼ cup brown sugar
- 1 egg + 2 yolks
- ½ tsp salt
- 1 ½ tsp pure vanilla extract
- 1 tsp baking soda
- ⅓ + ¼ cup cocoa powder (recommend Dutch processed or a combination of Dutch processed and regular cocoa powder)
- 1⅔ cup almond flour
- turbinado raw cane sugar for rolling
Instructions
- Cream together butter and sugar until combined.
- Add the egg and 2 egg yolks, ½ tsp salt, 1½ tsp vanilla, 1 tsp baking soda and mix until combined.
- Add in 1⅔ cups almond flour and ⅓ + ¼ cup cocoa powder and mix together until smooth.
- Using a cookie scoop or two spoons, spoon out 2 Tbsp of cookie dough for each cookie. Dip the dough gently in a bowl of raw sugar to coat.
- Place sugar-coated side up on a parchment paper-lined baking sheet. Make sure to stagger the cookies and leave several inches between them because they will spread.
- Bake for 8-10 minutes, or until soft, but edges are crisp. Allow to cool for a minute or two on the sheet before transferring to a cooling rack or the counter to finish cooling.
- Seal in an airtight container. Serve with ice cream as desired.
1 Comments
ice cream mochi; | Best With Chocolate
July 26, 2023 at 4:29 am
[…] ice cream in the form of a homemade chocolate cookie ice cream sandwich? Look no further, these chewy chocolate crackle cookies are my favorite–with or without the ice […]