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SideChef
Recipes
American
Ultra-Dark Chocolate Crackle Cookies
Recipe

11 INGREDIENTS • 9 STEPS • 35MINS

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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
35MINS
Total Time
$0.95
Cost Per Serving
Ingredients
Servings
16
US / Metric
Unbleached All-Purpose Flour
2 1/2 cups
Unbleached All Purpose Flour
or Gluten-Free All-Purpose Flour
Baking Soda
1 tsp
Baking Soda
Salt
1/4 tsp
Salt
Unsalted Butter
1 cup
Unsalted Butter, room temperature
about 8 oz
Brown Sugar
2 cups
Brown Sugar, firmly packed
Unsweetened Cocoa Powder
2/3 cup
Unsweetened Cocoa Powder
about 2 oz
Orange
1
Orange, zested
2 tsp zest needed
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Large Egg
3
Farmhouse Eggs® Large Brown Eggs
Bittersweet Chocolate
2 3/4 cups
Bittersweet Chocolate, divided
4 oz chopped and 8 oz melted then cooled to barely warm
Granulated Sugar
1/3 cup
Granulated Sugar
plus more if needed
Nutrition Per Serving
VIEW ALL
Calories
447
Fat
24.9 g
Protein
5.3 g
Carbs
54.9 g
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Ultra-Dark Chocolate Crackle Cookies
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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.
Cooking InstructionsHide images
step 1
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.
step 2
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).
step 2 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).
step 3
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 (1), and Pure Vanilla Extract (1 tsp) on medium speed until well combined, for about 4 minutes.
step 3 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 (1), and Pure Vanilla Extract (1 tsp) on medium speed until well combined, for about 4 minutes.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
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.
step 6 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.
step 7
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.
step 7 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.
step 8
Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes.
step 8 Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes.
step 9
Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely. Enjoy!
step 9 Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely. Enjoy!
Tags
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American
Snack
Shellfish-Free
Cookies
Vegetarian
Dessert
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