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Recipe

Dark Chocolate Crackles

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 5 dozen cookies.

 

Ingredients

  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 8 oz. (1 cup) unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  • 2 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 8 oz. bittersweet chocolate, melted and cooled until barely warm
  • 3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet)
  • 1/3 cup granulated sugar; more as needed

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 110
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 20
      Sodium (mg): 45
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat the oven to 350ºF. Line three large cookie sheets with parchment or nonstick baking liners.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
  • Shape the dough into 1-1/4-inch balls with a small ice-cream scoop or two tablespoons.
  • Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls 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.

Make Ahead Tips

The balls of dough may be frozen before baking for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.These cookies are fragile when hot, so be sure to let them cool on the cookie sheet for 5 minutes.

Reviews

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Reviews

  • jp65 | 02/07/2015

    These are my daughter's favorite cookies. I have made them for years and they are always a hit. I use the darkest chocolate I can find.

  • swedishbaker | 03/22/2014

    I made these exactly as written. Love the orange with the chocolate. They were good cookies but not great. Be sure not to over bake - they should be slightly underbaked - they will continue to set as they cool.

  • winstonk | 01/07/2013

    These are very good cookies with interesting taste and inside/outside textures. I didn't have any oranges so I used 2 tsp of orange extract and it brought a good match to the chocolate but could have slightly overwhelmed the chocolate taste. Also used white chocolate for the chopped chocolate and added 1 tsp of instant espresso coffee to enhance the flavor. I found I could work with the dough without the need to chill it. I may make these again but maybe without the orange.

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