Recipe Image

Servings:

Ultra-Dark Chocolate Crackle Cookies

Looking for an exceptional chocolate cookie? Your search may be over. These Ultra-Dark Chocolate Crackle Cookies have a brownie-like interior dotted with pieces of melted dark-chocolate morsels. In contrast, the exterior maintains that cookie crunch that we all love.

Total Time

35min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

2 1/2 cups

Unbleached All Purpose Flour

or Gluten-Free All-Purpose Flour

•

1 tsp

Baking Soda

•

1/4 tsp

Salt

•

1 cup

Unsalted Butter , room temperature

•

2 cups

Brown Sugar , firmly packed

•

2/3 cup

Unsweetened Cocoa Powder

•

Orange , zested

•

1 tsp

Pure Vanilla Extract

•

Farmhouse Eggs® Large Brown Eggs

•

2 3/4 cups

Bittersweet Chocolate , divided

•

1/3 cup

Granulated Sugar

Cooking Instructions

Position a rack in the center of the oven and heat the oven to 350 degrees F (180 degrees C). Line three large cookie sheets with parchment paper.

In a medium mixing bowl, whisk together the Unbleached All Purpose Flour (2 1/2 cups) , Baking Soda (1 tsp) , and Salt (1/4 tsp) .

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the Unsalted Butter (1 cup) , Brown Sugar (2 cups) , Unsweetened Cocoa Powder (2/3 cup) , 2 tsp of Orange Zest (1) , and Pure Vanilla Extract (1 tsp) on medium speed until well combined, for about 4 minutes.

Add the Farmhouse Eggs® Large Brown Eggs (3) one at a time, beating briefly between additions. Add the Bittersweet Chocolate (1 3/4 cups) and mix until blended, about 1 minute.

Add the dry ingredients and mix at low speed until almost completely blended about 1 minute. Add the Bittersweet Chocolate (1 cup) and mix by hand until well incorporated.

Shape the dough into 1-1/4-inch balls with a small ice-cream scoop or two tablespoons. A 1 1/2 Tbsp capacity cookie scoop works well here.

Pour Granulated Sugar (1/3 cup) into a shallow dish. Dip the top of each ball in the sugar and set the ball sugar side up about 1-1/2 inches apart on the prepared cookie sheets.

Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes.

Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely. Enjoy!

Author's Notes

For the best results, measure your flour by weight instead of volume.

The balls of dough may be frozen for up to one month before baking. Spread the formed dough balls in a single layer on a baking sheet. Place the sheet in the freezer. When frozen, transfer them to an airtight plastic bag. Thaw them overnight on trays in the refrigerator before proceeding with the recipe.

Nutrition Per Serving

CALORIES

447

FAT

24.9 g

PROTEIN

5.3 g

CARBS

54.9 g