07/07/2025
🍫It is world chocolate day! If you have the time we recommend making these absolutely choco-packed cookies. A decadent treat that is more fudge than cookie is the perfect fit for such an occasion.
Tis the Season for baking! As such Gabrielle decided to share her holiday favorite cookie recipe below!
Chocolate Crackle Cookie
Makes rough 2 ½ dozen cookies
1 Cup of Chocolate chips (Semisweet or Dark)
1 Cup Brown Sugar
2 Eggs
1 1/2 Cup Flour
1 Teaspoon Vanilla
1 to 2 Teaspoons of Espresso
1 Teaspoon baking Powder
¼ Teaspoon Salt
1 Cup Powdered Sugar (for rolling)
Optional Additions:
½ Cup Chocolate Chips
½ Cup Chopped Nuts
First, make the espresso (instant espresso works perfectly for this) and set aside to cool. Then melt a cup of chocolate chips of your choice in either a microwave using a microwave-safe bowl for 30 seconds at a time or using a double boiler method. Once the chocolate is completely melted, beat together with sugar and oil for 1-2 minutes in a large bowl on medium speed. Add in vanilla and espresso and lightly mix.
In a separate bowl, mix together the dry ingredients of flour, salt, and baking soda. Slowly add the dry ingredients a third at a time into the bowl with the chocolate mixture, making sure to scrape down the sides of the bowl and fully incorporate the flour mixture as you go. The dough should now have a thick, fudge-like consistency to it. Depending on the altitude and humidity that you are baking at, you may need to add an extra tablespoon of flour.
Once the dough has reached the right consistency, fold in any additional chocolate chips and/or nuts of your choosing. Cover or wrap the dough with cling wrap and refrigerate for about 3 hours.
When ready to bake, preheat the oven to 350° and remove the dough from the refrigerator. Using a spoon or a cookie scoop, scoop out teaspoon-sized balls of dough. Then, using a rolling pin or a flat-bottom cup, gently press the balls of dough into disks that are about an inch and a half in width. Coat the disks of dough thoroughly in powdered sugar and place roughly an inch apart on a baking sheet. Bake for about 10 to 12 minutes.
Enjoy either fresh out of the oven or over the next few days- these cookies stay nice and chewy on the inside with a slight crunch on the outside!
*Notes:
I personally melt down dark chocolate for the base dough, as I find it balances out the sugar and tastes less sweet.
The type of espresso used does not matter; it is used to bring out the chocolate flavor and make the overall flavor richer. It will not be detectable in the final cookie.
For the additions, I personally like adding some semi-sweet chocolate chips for a nice gooey bite or macadamia nut chunks for a light nutty finish.
For a holiday twist, add in a pinch of nutmeg to the dough or add crushed peppermint candy canes on top of the cookies once they are done baking!