Chocolate Crackle Cookies

Servings: 60 cookies

12 minutes


  • 1/2 cup All-purpose flour
  • 1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
  • 1 tablespoon Instant espresso
  • 1 teaspoon Baking powder
  • 1/8 teaspoon Salt
  • 4 tablespoons Butter, unsalted
  • 2/3 cup Dark-brown sugar, packed
  • 1 Egg, large
  • 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, melted and cooled
  • 1 tablespoon Milk
  • 1/2 cup Confectioners' sugar, for coating


  • 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.
  • 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.
  • 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.

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