If you crave chocolate cookies that are crisp on the outside with a soft, fudgy center that is sure to satisfy even the most intense chocolate craving, these chocolate crackle cookies are the cure. I might have a bit of a weakness for them….okay, there’s no question about it – I love these things.
Oh, and if you don’t have any bakers chocolate in the pantry, don’t sweat it. Mix three tablespoons of cocoa powder and a tablespoon of oil for every ounce of unsweetened chocolate. For bittersweet chocolate, add a tablespoon of sugar per ounce of chocolate as well. I promise you, you’ll never know the difference in the recipe.
- ½ cup flour
- ¼ cup cocoa powder
- 1 tablespoon instant coffee
- 1 tsp baking powder
- Pinch of salt
- 4 tablespoons salted butter, softened
- ⅔ cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 5 squares bittersweet baking chocolate, melted
- ⅔ cup confectioner’s sugar
- Mix flour, cocoa powder, coffee, baking powder and salt in a bowl, then set it aside. Cream the butter and brown sugar together, then add the egg. Beat until well blended. Then, add milk, vanilla and melted chocolate.
- Slowly add dry ingredients so that they blend thoroughly. Then, cover the dough with plastic wrap and freeze it for an hour. Remove it from the freezer and scoop it by the teaspoon, making round balls. Roll each ball in powdered sugar to coat twice.
- Bake them two inches apart on baking sheets covered in parchment paper at 350 degrees for ten minutes. They will be soft and feel like they aren’t quite done. Let them sit on the pan for five minutes to set up before you move them to a rack.