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    Chocolate Crackle Cookies

    SKU:  REC1022
    This product is currently not available.
    Price pending
      Servings:   60 cookies

    1. Stir together flour, Ghirardelli Unsweetened Cocoa, espresso, baking powder, and salt in a medium bowl.
    2. 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.
    3. Cover dough with plastic wrap. Freeze until firm, about 45 minutes.
    4. Preheat oven to 350°F. Line 2 baking sheets with parchment.
    5. Shape dough into 1/2-inch balls (exactly 1 teaspoon each).
    6. Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings.
    7. Place on baking sheets, spacing each 2 inches apart.
    8. 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
    Cook: 10-12 minutes
    Total: 1 hour 45 minutes

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