chocolate crackle cookies;
Soft and chewy chocolate cookies with a crunchy crackley sugar top.
Oven Temp: 350°
Servings: 24
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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.
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