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    Chocolate Crackle Cookies

      Servings:   60 cookies


    • 12 cup all-purpose flour
      14 cup Ghirardelli® Unsweetened Cocoa
      1 tablespoon instant espresso
      1 teaspoon baking powder
      18 teaspoon salt
      4 tablespoons unsalted butter
      23 cup packed dark-brown sugar
      1 large egg
      4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, melted and cooled
      1 tablespoon milk
      12 cup confectioners' sugar, for coating


    1. Stir together flour, Ghirardelli Unsweetened Cocoa, espresso, baking powder, and salt in a medium bowl. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg until well combined; mix in cooled Ghirardelli 60% Cacao Bittersweet Chocolate. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap. Freeze until firm, about 45 minutes.
    2. Preheat oven to 350°F. Line 2 baking sheets with parchment. Shape dough into 1/2-inch balls (exactly 1 teaspoon each). Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
    3. Place on baking sheets, spacing each 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. Let cookies cool on a wire rack.

    Prep: 35 minutes
    Total: 1 hour 45 minutes

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